Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.

Add the bell pepper and cook for another 2 minutes.

Stir in the curry powder, turmeric, cumin, salt, and black pepper. Cook for 1 minute until fragrant.

Pour in the coconut milk and chicken broth, stirring to combine.

Return the cooked chicken to the skillet. Add the peas and bring to a simmer.

Reduce heat and let it simmer for 10 minutes, until the chicken is cooked through and the sauce thickens.

Serve hot over rice or with naan bread.