Heat oil in Dutch oven over medium-high and brown chicken on both sides, 7-10 minutes.
Add onions and a pinch of salt to the pot.
Cook until onions are softened, 5 minutes.
Stir in curry powder, garlic, jalapeno, ginger, tomato paste, and garam masala.
Cook until fragrant, about 30 seconds.
Gradually stir in water, scraping up any brown bits.
Cover and simmer for 20 - 30 minutes.
Add breast and continue to simmer, covered, until breasts reach 160 degrees for about 20 minutes, flipping the chicken after about 10 minutes.
Stir tomatoes, peas, coconut milk into pot and simmer until peas are heated. 1-2 minutes.
Stir in cilantro and season with salt and pepper.