- In a large skillet over high heat, brown the chicken, apples and bell pepper in the oil. Season with salt and pepper. Add the white part of the onions with the jalapeño, garlic, ginger and garam masala. Continue cooking for about 2 minutes, stirring constantly. Add the coconut milk and bring to a boil. Simmer for about 10 minutes or until the sauce thickens.
- Serve over basmati rice and sprinkle with the green part of the onions.