Heat a large wide frying pan over medium-high heat. Add oil, then onion and curry powder. Cook until onion starts to soften, 3 min. Sprinkle chicken with salt, then add to pan. Stir until coated.
Add coconut milk, carrots and potatoes and bring to a boil. Reduce heat to medium. Gently boil, covered, stirring occasionally, until vegetables are tender, about 15 min. Remove lid and continue boiling until liquid is slightly thickened, about 5 more min. Stir in peas and cilantro and cook for 1 more min. Serve with rice.
Notes
Recipe source: Chatelaine: April 2012.
Recipe by Salu Salo Recipes at https://salu-salo.com/hong-kong-chicken-curry/