Preheat oven to 180/350° C/F.
Heat the oil in a large saucepan and sear the chicken until brown. Add tea, bay leaf, and lemon rind.
Cover with a lid and let simmer for about 20 minutes or until cooked through, but not dry. Spoon out chicken, and allow to cool slightly. Remove chicken from bones and shred meat.
Mix yogurt, cornflour, milk, and add to the liquid in the pan. Stir over a low heat until thoroughly mixed.
Add rosemary and broccoli florets. Cover with the lid for 1-2 minutes. Stir in peas, salt, and chicken. Season with lemon juice and pepper.