Red Curry Chicken with Coconut Milk

3 tablespoons butter
1 medium onions, chopped
1-inch piece Penzey's dried ginger, finely chopped
4 garlic cloves, finely chopped
6 oz. can tomato paste
1 tablespoons curry powder
1 Tbsp. garam masala 
1/4- 1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk (do not use reduced fat)
2 cups chicken stock
1 cinnamon stick 
1-2 roasted jalapeno peppers, with seeds
1 can diced tomatoes, drained
1 1/2 lbs chicken tenders
1/2 lemon, juiced

Heat butter in a large Dutch oven. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 10 minutes. Add the tomato paste, curry powder, garam masala, cayenne pepper, salt and pepper. Cook and stir until a rusty brown color appears. At this point you should smell the rich scent of the curry mixtures.

Pour in the coconut milk, chicken stock and add the cinnamon stick and jalapeno peppers (taste to determine how many to add - this is a very spicy dish). Simmer for about 20 minutes. Add tomatoes and chicken and continue to simmer until the chicken is cooked through, about 20 minutes. 

Add the lemon juice and simmer until it reaches the desired thickness. If too thin, combine 1 Tbsp. flour with cold water and add to curry to thicken. Taste and adjust the seasoning with lemon juice, salt and pepper.

Garnish with fresh, chopped cilantro if you have any. Serve with rice and/or naan bread.