Heat olive oil in a large (2" deep) skillet with lid. Add chicken, onion, bell peppers, and sauté for a couple minutes.
Add 1 tablespoon curry powder and 1/2 teaspoon salt. Sauté for another minute or two, until the chicken is golden on the outside. (Chicken will not be fully cooked yet.)
Transfer to a plate and tent it with tin foil to keep warm.
In the same pan, combine rice, chicken broth, water, 1/2 teaspoon salt, and remaining 2 teaspoons curry powder. Stir well.
Bring to boil, then reduce to a medium/high simmer. Cover and cook for 15 minutes.
Return chicken mixture to skillet. Do not stir, simply arrange in a single layer on the rice. Cover and cook for 10 more minutes
Uncover, stir in sugar & coconut milk. Add salt, to taste.
Garnish with fresh herbs, if desired. Serve!
