Steps
1. Heat vegetable oil in a pan over medium heat.
2. Add chopped onion and minced garlic, sauté until soft.
3. Stir in diced chicken and cook until browned.
4. Add curry powder, stirring until fragrant.
5. Incorporate cubed potato and sliced carrot, mixing well.
6. Pour in coconut milk, bring to a boil, then reduce heat.
7. Cover and simmer for 20 minutes, or until vegetables are tender.
8. Season with salt to taste and garnish with fresh cilantro before serving.