Step 1

Season the chopped chicken with a bit of salt and pepper.

Step 2

Heat the vegetable oil in a large pan or wok to medium heat.

Step 3

Add the ghost peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened. It's a good idea to cook in a well-ventilated room with ghost peppers.

Step 4

Add the chicken and cook another 2-3 minutes, stirring  a bit, until the chicken is mostly cooked through.

Step 5

Next, add in the garlic, ginger and most of the green onions. Cook another minute, stirring, until the garlic is fragrant.

Step 6

Add in the curry powder, paprika, cardamom, turmeric and cumin. Give it a stir.

Step 7

Stir in the tomato paste and cook for 1 minute.

Step 8

Add the diced tomatoes and chicken broth and stir. Bring to a quick boil and reduce the heat. Simmer for 15 minutes or more to let the flavors develop, and the chicken to cook through.

Step 9

Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.

Step 10

Top with extra green onions, parsley or cilantro, spicy chili flakes and lime slices or wedges.