Chop chicken breasts into thirds. In a bowl, pour half of the curry powder over the chicken, toss and let set.
In a food processor, finely chop onion and garlic together. Heat olive oil, add the onion mixture. Cook for a couple of minutes. Pour the other half of the curry powder in with the cooked onion mixture. Stir and cook for a minute to release the flavors. Add chicken and stir to coat. Add 2 cans of the coconut milk, cover and simmer about an hour.
Add vegetables and the last can of coconut milk. Cover and simmer another hour or so until the potatoes are tender.
Allow about 3 hours to prepare.
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