Put the chicken in a medium bowl and add the curry powder, salt, and cayenne pepper. Toss until all the spices completely coat the chicken. Let stand while assembling the remaining ingredients.
When ready to cook, heat the vegetable oil in a large, deep skillet over medium-high heat. Cook the chicken in the hot oil until partially cooked and nicely browned on all sides, about 8 minutes. Use a slotted spoon to transfer the chicken to a clean bowl. In the same pan, sauté the onion, stirring, until the onion is translucent, about 2 minutes. Add the garlic and ginger and cook, stirring, until very fragrant, 1 minute.
In a small bowl, dissolve the cornstarch in 2 tablespoons of the chicken broth, stirring until smooth. Add the remaining chicken broth and the cornstarch mixture to the skillet and stir, scraping up any browned bits from the bottom of the pan with a spoon, and bring to a boil. Reduce the heat to medium, add the honey, and cook, whisking, until the sauce has thickened, 5 minutes. Return the chicken to the pan and add the peas. Cook, stirring frequently, for an additional 2 minutes, or until the chicken is completely cooked. Taste and adjust the ﬂavors as necessary (see notes).
Remove the pan from the heat. Using a whisk, stir in the yogurt until smooth. Serve over basmati rice. Garnish with parsley.
Commercially available curry powders are premixed blends sold in a wide variety of ﬂavors. If possible, buy from an ethnic grocer or specialty store. Some curry will be sweeter while others will be spicier—just before serving, taste the sauce and adjust the amount of cayenne and honey to achieve a nice balance of ﬂavor.