In a small bowl, mix together the chicken and the cayenne pepper, turmeric, ground coriander and cumin powder. You could leave it to marinade if you have extra time but it's not essential.
Fry the chicken in a small casserole pot (Dutch oven) and when browning, add the chopped onion, garlic, jalapeño and chopped ginger.
Once the onions have softened, add in the chopped tomatoes and leave them to soften for a minute or two.
Pour in the coconut milk and the chopped parsley and leave to boil. Once boiling, simmer for 15 minutes. Serve with rice.
Notes
Freezing - Yes. You can freeze this curry (In a well-sealed container) for 3 months. Defrost properly and re-heat thoroughly until piping hot. I would not recommend freezing the rice though. Make it fresh: it'll be nicer!Storing - This curry will need to be stored a sealed container in the fridge. It will keep for 2 days until needing to be eaten.