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Sprinkle chicken with salt and black pepper.
In a large skillet heat 1 ½ tbsp coconut oil over medium heat.
Add the chicken thighs and cook 3 minutes per side.
Remove the chicken from pan. Wipe the pan.
Add 1 tbsp coconut oil and heat over medium heat.
Add the onion and cook for 5 minutes.
Add the garlic and curry powder and cook for 1 minute, scraping the bottom (be careful not to burn the garlic).
Add the tomatoes, chili pepper and water.
Bring to a boil.
Return the chicken to the pan and reduce the heat to a simmer.
Cover with a lid and cook for 45 to 60 minutes.
Season to taste with salt and black pepper, sprinkle with cilantro and serve.