Cut chicken breasts into 1-inch cubes. Set aside.
In a deep skillet or Dutch oven, heat oil over medium-high heat.
Sauti onion, gingerroot, and garlic until onion is soft, about 3 minutes.
Add flour and cook for 1 minute, stirring to prevent sticking.
Stir in tomatoes and cook for 2 minutes.
Tie peppercorns, cloves, and cinnamon in a small piece of cheesecloth.
Add cheesecloth package, chicken, water, and Worcestershire sauce to onion mixture.
Stir. Reduce heat and simmer, covered, for 20 minutes.
Add carrots, potatoes, and peas. Simmer, covered, until cooked, 20 to 25 minutes.
Remove cheesecloth package.
Calories: 228 Protein: 27 g Carbohydrates: 18 g Total Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 1 g Cholesterol: 62 mg Sodium: 123 mg