Preheat oven to 450F.
Heat 2 tbsp of oil in a frying pan over medium high heat.
Season chicken with salt and pepper.
Fry chicken in hot oil for 5 - 7 minutes per side, until well browned.
Transfer chicken to baking dish and bake for 12 to 15 minutes, or until juices run clear when pierced with a fork.
Let chicken rest and cool while preparing the sauce.
Heat 2 tbsp of oil in a large saucepan set on medium high.
Add onion and cook until tender, but not brown.
Add garlic and ginger and cook for about a minute longer.
Add curry powder and cook for another minute, stirring to coat all of the ingredients well.
Add tomato paste, chicken stock, and coconut milk. Bring to the boil and add carrots and potatoes.
Turn down to medium low and cook uncovered until thickened, about 5 minutes.
While sauce is cooking, remove chicken meat from the bones and cut into large bite-sized pieces.
Add chicken and bell peppers to sauce and cover. Cook until potatoes are tender.
Serve over rice. Garnish with chopped green onion.