Heat olive oil in a large, deep skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and grated ginger, sautéing for another 1 minute until fragrant.

Stir in the curry powder and cook for 30 seconds to toast the spices.

Add the chicken pieces to the skillet. Cook until lightly browned on all sides, about 5 minutes.

Pour in the full-fat coconut milk and chicken broth. Add the sliced red bell pepper. Bring the mixture to a gentle simmer.

Reduce heat to medium-low and let simmer uncovered for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.

Remove from heat, garnish with fresh cilantro, and serve warm over rice.