In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the cubed chicken breast and brown it on all sides until it's nicely seared, about 5 minutes. Remove the browned chicken from the pot and set it aside.

In the same pot, add a bit more oil if needed. Stir in the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.

Add the diced onions to the pot and continue to sauté until they become translucent, about 3-4 minutes.

Sprinkle the South African Curry, Pacific Flake Salt, and Indian Garam Masala over the sautéed onions. Cook for another minute or two to toast the spices, enhancing their flavor.

Stir in the tomato paste, ensuring it coats the onion and spice mixture evenly. Cook for an additional 2 minutes.

Pour in the can of crushed tomatoes and add the chicken stock. Return the browned chicken to the pot. Stir well to combine all the ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the curry simmer for about 20-25 minutes or until the chicken is cooked through and tender.

Taste and adjust the seasoning with more Pacific Flake Sea Salt, if needed, to suit your preference.

Ladle the Cape Malay Chicken Curry into bowls over rice. Garnish with chopped cilantro. If you like some extra heat, finish with sliced jalapeños.