Season the chicken pieces with salt, pepper, and 1 tablespoon of curry powder.
Heat olive oil in a large skillet or pot over medium-high heat.
Add the chicken pieces and brown on all sides. Remove and set aside.
Sauté the chopped onion until it becomes translucent, about 5 minutes.
Add the garlic and ginger, cooking for an additional 1-2 minutes.
Sprinkle the remaining 1 tablespoon of curry powder into the skillet and cook, stirring frequently, for about 1 minute to release the spices' flavors.
Return the browned chicken to the skillet.
Pour in the chicken broth and bring to a simmer.
Reduce heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with fresh cilantro if desired.
Serve hot over cooked rice or with naan on the side.
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