Heat a large skillet or deep pan over medium-high heat. Add the olive oil and allow it to warm until shimmering. Toss in the chopped onion and jalapeño peppers, cooking for about 5 minutes until they begin to soften and release their aroma. Add the minced garlic and stir for another minute, ensuring it doesn’t burn.

Add the chopped chicken thighs to the pan and cook for about 5 minutes, stirring occasionally until the meat is lightly browned on the edges. Stir in the red curry paste, curry powder, and garam masala, coating the chicken evenly with the spices. Cook for another minute to bloom the flavors and intensify the aroma.

Pour in the coconut milk and chicken broth (or water), stirring to combine. Add the lemongrass stalk for a subtle citrus note. Season with salt and pepper to taste, then reduce the heat to low. Cover the pan and let it simmer gently for 10 to 15 minutes, until the chicken is fully cooked and the sauce thickens slightly. For a deeper flavor, allow it to simmer a few minutes longer uncovered to reduce the sauce.

Remove the lemongrass stalk before serving. Spoon the coconut curry chicken over warm rice or noodles, and garnish with fresh parsley and a sprinkle of spicy chili flakes. Serve immediately for a fragrant, flavorful meal with just the right balance of heat and creaminess.