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.
1/2 red onion, 1 jalapeño, 1 teaspoon kosher salt, 1/2 black pepper, 2 Tablespoons curry powder, 1 can (13.5 ounces) full-fat coconut milk, 2 cloves garlic, 2 teaspoons fresh ginger, 1/2 cup fresh basil, 1 cup loosely packed cilantro