Step 1

In a large, 2-inch deep skillet with a lid, heat oil. Add chicken, onions, and bell peppers, and saute 1 minute.

Step 2

Sprinkle with 1 tablespoon curry powder and 1/2 teaspoon salt and saute about 1 minute longer til golden brown on the outside. (Chicken will not be cooked through yet) Transfer to a dish and cover to keep warm.

Step 3

In the same pan, combine rice, broth, water, salt, sugar, and remaining 2 teaspoons curry powder. Stir well.

Step 4

Bring to a boil then reduce to high simmer. Cover and cook for 15 minutes.

Step 5

Uncover, return chicken to the pan (do not stir it in, just arrange it in a single layer on top of the rice so it isn't all heaped in the center of the pan). Cover and cook 10 minutes longer.

Step 6

Uncover, stir in coconut milk and salt to taste. Garnish with fresh herbs if desired and serve.