In a large sauté pan heat the olive oil over medium-high heat. Cook the onions until they just begin to soften, 2 to 3 minutes.
Add the chicken pieces and broccoli florets to the pan and cook while stirring until everything begins to brown on the outside, another 2 to 3 minutes.
Stir in the garlic, ginger, curry powder and salt until the chicken pieces are well coated, 1 to 2 minutes.
Mix in the broth, yogurt, and tomato paste and bring to a boil. Turn the heat to low and simmer until the chicken is cooked all the way through (no longer pink in the middle) and the broccoli is tender when pierced with a fork, about 10 minutes.
Evenly divide brown rice into bowls, ladle the chicken and broccoli curry over top, garnish with cilantro and serve.