Cut chicken breast into 1/2 inch cubes, season with salt & pepper then set aside.

Cut peeled potatoes into 1/2 inches cubes then set aside.

Slice onion into thin 1/2 inch strips, diced garlic then set aside.

Mix curry powder and coconut oil in a small bowl until well combined. Heat a large skillet on medium-high heat for one minute, then add curry oil mixture. Heat for one minute.

Add onions and garlic into the skillet and heat until onions are translucent.

Add chicken to skillet and mix well with other ingredients.

Reduce heat to medium and cook for about 15 minutes.

Add coconut milk, tomato sauce, diced tomatoes (with liquid), and potatoes to skillet.

Stir until well combined. Reduce heat to simmer, cover, and cook for 45 minutes.

Add rice and water into pot and bring to a boil.

Add a dash of curry powder and stir.

Reduce heat to simmer, cover with lid, and cook for 40 minutes.

Once cooked, fluff rice with fork.

Scoop 1/4 cup rice and 1/2 cup curry into bowl.

Top with fresh cilantro.