Heat vegetable oil in a large skillet over medium heat.
Add chopped onion and sauté until translucent.
Stir in minced garlic and ginger, cooking until fragrant.
Add the chicken thighs and brown on all sides.
Sprinkle curry powder over the chicken and stir well.
Pour in the coconut milk and chicken broth.
Add the chopped bell pepper, and season with salt and pepper.
Bring the mixture to a simmer, then reduce heat and cover.
Cook for 20 minutes, stirring occasionally, until chicken is tender.
Serve hot over rice or with naan bread.