Start by putting some chicken broth and the can of diced tomatoes along with curry seasoning in blender or bullet mixer then add the rest of the broth into the bullet/ blender and set aside. Then cut the bell pepper into 1/2 squares and set aside. Finally cut chicken breast into 1/2 cubes and set aside. I put the minced garlic on top of the chicken.
Put the flour and the oil/butter in a 2 quart pot and darken roux to about the color of peanut butter on medium heat. Then immediately put the chicken and garlic in the pot and slightly brown. Then add the green bell pepper. I usually only cook the chicken and bell pepper for a minute.
Finally add the blended broth/tomato/seasoning mix and when it starts to boil, reduce heat to low. Simmer for a long time, usually at least 20-30 minutes or until the chicken breaks down and some form of oil needs to be stirred back in regularly.