Heat the avocado oil in a large skillet over medium heat. Once hot, add the cubed chicken breasts, seasoning them lightly with salt. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the unsalted butter. Once melted, add the chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, garam masala, and cayenne pepper to the skillet. Stir well to combine and cook for another minute to toast the spices.
Stir in the tomato paste, mixing thoroughly. Then, pour in the coconut milk and chicken broth (or water). Stir until everything is well combined and simmer the mixture for about 5 minutes.
Incorporate the frozen cauliflower and peas into the curry. Stir gently and allow to simmer for another 5 minutes, or until the vegetables are heated through and tender.
Return the cooked chicken to the skillet, stirring to combine. Remove from heat and mix in the Greek yogurt for a creamy finish. Taste and adjust seasoning if necessary.
Serve the Quick Chicken Curry over cooked rice and garnish with fresh cilantro if desired. Enjoy your delightful meal!
