Blend onion, garlic, and ginger with ¼ cup (60ml) water. Transfer to a bowl. Add curry powder, cumin, and fennel. Mix into a paste.
Heat 1 tablespoon vegetable oil in a medium sized pot over medium heat. Fry red and yellow bell peppers for 2 minutes. Remove and set aside.
Add remaining 3 tablespoons vegetable oil to the pot. Stir fry spice paste until fragrant, about 4 to 5 minutes.
Add chicken and stir till chicken turns opaque, about 3 minutes. Pour in ½ cup (120ml) water.
Add dried apricots. Cover and bring to a boil. Reduce heat and simmer for 10 minutes.
Remove lid. Add coconut milk, salt, and cooked bell peppers. Allow coconut milk to heat through, about 3 minutes.
Turn off heat and allow curry to sit for 10 minutes before serving.