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Combine chicken, oil, chili powder, curry powder, salt, and pepper. Set aside (you can also leave to marinate all day).
In a non-stick skillet, sear chicken for 2 to 3 minutes and set aside in a dish. In the same skillet, add oil. Sweat onions for 1 to 2 minutes. Add garlic, ginger, curry, cumin, cilantro, chili powder, and garlic salt. Cook for 1 to 2 minutes for the spice aromas to infuse the onions.
Add cream and chicken broth and bring to a boil.
Add tomato sauce and the bouquet of fresh cilantro. Reduce for a few minutes until texture thickens. Add reserved chicken.
Serve with basmati rice and green beans.
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