Preheat oven to 350F

In a saute pan, heat you canola oil on medium heat.  Once it's hot, add you chopped onions and ginger.

Sautee the onions until soft and your bell peppers. Cook for 5 minutes.

Add your curry powder and water and cook for another 5 minutes on medium heat.

Slowly add the can of coconut milk and scrape off any good bits off the bottom of the pan.

Add your two bay leaves and beans.

Stir to combine and then add your two chicken breasts or thighs. Turn to coat.

Season with salt and pepper.

If your pan is not oven proof, pour the mixture into a baking pan and place it into the oven at 350F

Bake until the chicken has cooked through, approx 15 minutes depending on the cut and size of the chicken.

Remove the bay leaves before serving. I garnished with a bit of creme fraiche at the end but feel free to garnish however you like.