Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan and sprinkle with salt and pepper.
Cook until browned on all sides, stirring occasionally.
Add the onion to the pan and saut for 3-5 minutes, until slightly tender.
Add the ginger, garlic, curry powder, and cumin and saut for another 2 minutes.
Pour the broth into the pan and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor. Stir in the coconut milk and potatoes.
Let simmer for 5 minutes. Then add the tomatoes and carrots. Simmer until vegetables reach desired tenderness.
Season the stew with salt and pepper to taste, if desired.