Salt and pepper chicken, then place oil in a large, hot, skillet and sear each side of the chicken for about 5 minutes. If you are doubling this recipe, cook the chicken in batches. When the chicken is done remove from the skillet and keep warm.
Next, add the julienned bell pepper and the chopped Jalapeno peppers to the remaining oil in the skillet. Remove the seeds of the pepper if you don't want the dish as spicy. Saute for about 5-7 minutes.
Add in the chopped, garlic, curry paste and powder, garam masala, coconut milk, to the peppers in the skillet, stir to combine and season with salt and pepper.
Then add the chicken back into the skillet and submerge the chicken pieces in the coconut curry liquid and cook for approximately 30 minutes. Flip the chicken over at about the 15 minute mark to make sure the chicken gets fully cooked or internal temperature of the chicken reaches 165 degrees.
Serve this over white or brown rice, noodles or even cauliflower rice. Garnish with chopped cilantro, or fresh, chopped parsley and additional sliced Jalapeno peppers and/or red pepper flakes.