Add the chicken pieces to an oiled wok or large pan. Season with 2 tbsp curry powder, salt, pepper and cumin. Fry til no longer pink
Add the coconut and stir in the other 2 tbsp of curry powder. Bring to a simmer.
Add onions and green peppers. Stir to combine.
Cover and simmer for 5-8 minutes, stirring occasionally.
Serve with rice.