In a large pan over medium-low heat, sauté the onion and red bell pepper in olive oil and sprinkle with salt, stirring every so often until the onions are softened and translucent, for about 10 minutes.
Add the curry powder, ground turmeric, and chicken pieces, and cook for about 3 minutes, until the spices are fragrant and the chicken is a bit golden on the outside.
Add the coconut milk and coconut palm sugar, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.
Serve over brown rice.
