In skillet, heat 2 tsp of oil. Sprinkle chicken with 1/4 tsp of salt; add to skillet and cook stirring occasionally until golden. Transfer to plate.

In same skillet, heat 1 tsp oil. Add onion and cook until tender. Stir in pepper, jalapeño, ginger and garlic; cook about one min. Stir in curry and cook another min. Stir in coconut milk and loosen brown bits from pan.

Return chicken to skillet and cook until no longer pink. Remove from heat and stir in cilantro and 1/4 tsp salt.