Season the diced chicken with the salt, black pepper and one tbsp of curry powder. Allow to sit at room temperature while you prepare the rest of the vegetables.
Melt a tablespoon of coconut oil in the pan, then add the chicken, allowing it to brown. I am not looking for it to cook through at this time, just get it browned. Then remove the chicken from the pan.
Add additional coconut oil if needed and add the sliced onions and peppers. When these have softened, add the minced garlic until you can smell the garlic (about a minute). Once you smell the garlic, add the chicken broth to deglaze the pan, scraping up the leftover stuff stuck to the bottom of the pan.
Allow the broth to reduce by a third, then add the tomato and coconut milk. Add the second tablespoon of curry powder. Stir until all liquids and curry powder are blended, then add the potatoes and bay leaves.
Return the chicken to the pot and cover on low until the potatoes are soft.
Enjoy spooned over cooked plain rice or quinoa.
