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Begin by gently frying the onion until it becomes translucent.
Next, add the curry powder, bouillon, and water, stirring to combine.
Incorporate the passata and coconut milk, mixing everything together thoroughly.
Add the chopped peppers, broccoli, and chicken fillets to the mixture.
Stir in the garlic paste and ginger paste for added flavor.
Cover the pan and let it simmer until the chicken is fully cooked, then remove the chicken from the pan.
Add the peas and a slurry made from corn flour to thicken the sauce.
Return the chicken to the pan and season the dish with salt to taste.
Serve the curry hot.