Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the chicken pieces to the pan, season with salt and pepper, and cook until lightly browned on all sides, about 5-7 minutes.
Stir in the curry powder, turmeric, ground cumin, and ground coriander. Cook for 2-3 minutes, allowing the spices to toast and release their flavours.
Pour in the coconut milk and chicken broth, stirring well to combine.
Bring the mixture to a simmer and let it cook for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.
Taste and adjust seasoning if necessary.
Remove from heat and garnish with freshly chopped cilantro.
Serve the Kip Kerrie hot cooked rice.
