Thai Curried Chicken

I believe this was originally a crock-pot recipe I got from a Better Homes & Gardens magazine. I changed things up a bit and was pretty pleased with the results.

Boneless, skinless chicken breasts (2-3), cubed
1 red bell pepper, large dice
1 yellow bell pepper, large dice
1/4 cup chopped onion
1/2 to 1 jalapeno, seeded and finely chopped
2 cloves garlic, minced
1 can unsweetened coconut milk (can use 1/2 can to cut back on calories)
1/2 cup chicken broth
1 Tbsp. cornstarch
3 tsp. curry powder
1/2 tsp. ground cinnamon
1/2 cup shredded coconut
chopped cashews (optional)
chile sauce (optional for more heat)
cooked jasmin rice

Start jasmin rice. In a frypan, season chicken with salt and pepper, cook through and remove from pan. Saute bell peppers, onion, jalapeno and garlic until bell peppers are crisp tender - remove from pan. Dissolve cornstarch in chicken broth and add coconut milk, curry powder and cinnamon. Heat coconut milk mixture in pan until slightly thickened. Add cooked chicken and vegetables and warm through. Stir in shredded coconut and serve over hot rice. Garnish with cashews if desired.