Cook rice according to package instructions.

Sprinkle chicken evenly with salt, pepper and 1 teaspoon of curry powder.

Heat 1½ tablespoons of oil in a 12" skillet over high heat until just smoking. Add chicken in a single layer and cook for 3 minutes, stirring occasionally, until lightly browned but still pink in spots. Transfer partially cooked chicken to clean bowl and set aside.

Add remaining 1½ tablespoons of oil to skillet and set heat to medium. Cook onions for 5 minutes until softened, stirring occasionally. Stir in garlic, ginger and remaining 1½ teaspoons of curry powder and cook until fragrant, about a minute more.

In a small bowl, whisk chicken broth and cornstarch together to dissolve cornstarch.

Add mixture to skillet along with sugar and ⅛ teaspoon salt. Bring to a boil, then reduce heat to medium and cook an additional 5 minutes until sauce is nicely thickened.

Add partially cooked chicken to skillet, turn heat down to low and simmer a few minutes until chicken is cooked through.

Remove skillet from heat, stir in yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.