In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the sliced onion and sauté for about 2-3 minutes or until it becomes translucent.
Stir in the minced garlic and ginger. Cook for another minute until fragrant.
Add the sliced chicken breast to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink and starts to brown.
Sprinkle the curry powder, turmeric, cumin, and coriander over the chicken. Stir well to coat the chicken and allow the spices to bloom, cooking for about 1-2 minutes.
Pour in the soy sauce and chicken broth, then add the sliced carrot and bell pepper. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook for 10-15 minutes, stirring occasionally.
Once the vegetables are tender and the sauce has thickened slightly, stir in the frozen peas. Cook for an additional 2-3 minutes until the peas are heated through.
Taste the curry and season with salt and pepper as needed. Garnish with fresh cilantro just before serving.
