Add ginger, minced garlic, coconut cream, 3 tablespoons olive oil, tomato paste, curry powder, 1 ½ teaspoons salt, black pepper, garam masala, chili powder, and smoked paprika into a large bowl, and mix until well combined. Add chicken thighs, stir to coat chicken with marinate, cover, and chill for 2 hours to marinate.
Into a large pan, add 3 tablespoons olive oil, and heat on medium low heat until the oil is glistening. Add the onions and sauté until caramelized. This can take up to 15 minutes.
Add carrots, peppers, and ½ teaspoon salt, and sauté for 3 minutes.
Add Chicken, along with the remaining marinade and 1 cup chicken broth. Gently stir to combine the marinade with the chicken broth. Add diced potatoes and 2 bay leaves. If you are adding jalapeno, now is the time to add it. Bring the heat up to medium heat.
Bring to a gentle boil. Reduce heat to medium low. Cover and cook for 35 to 40 minutes, or until the chicken is fully cooked through and tender, and the potatoes are fork tender.
Serve over jasmine rice, or gluten free roti with a squeeze of lime, and a garnish of cilantro.
