Heat oil in a pan, saute onions and chilli. Add lentils and continue sauteeing.
Add curry paste and brown briefly, then deglaze with coconut milk and chicken broth. Add the broccoli and let simmer for 15 minutes.
Add the chicken strips and 1 TB of the cilantro. Simmer for another 5 minutes and adjust seasoning.
Serve the curry in a bowl, topped with yogurt and the remaining cilantro.