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In a medium bowl placed chopped chicken, salt, pepper, and 1 teaspoon curry powder. Mix well.
In a deep cast iron pan, over medium-high heat place 1 tablespoon olive oil, and chicken. Fry quickly, stirring around for 2 to 3 minutes until brown and just cooked through, (do not over crowd the skillet, work in batches) remove to a separate plate and set aside.
Add additional 1 tablespoon olive oil to same skillet. Throw in onions and cook for 2 minute. Add jalapeños, salt, pepper, 2 tablespoons curry powder, garlic and ginger. Stir for 1 minute until fragrant. Add coconut milk and stir. Cover and cook for 10 minutes over medium-low heat. Once cooked, add the chicken back in along with the fresh basil, and cilantro. Serve over quinoa, or brown rice.
*Tip: Cauliflower florets can be substituted for a delicious vegan dish!