In medium saucepan over medium-low heat, warm 1 tablespoon canola oil. Add onion, curry powder, chili powder, jalapeno pepper and ginger. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Add drained tomatoes, coconut milk, salt and pepper. Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened, about 10 minutes. Remove from heat and set aside.
Add 2 tablespoons canola oil to a wok and place over high heat. When oil is hot, add chicken slices and coriander, stirring constantly. Cook chicken until almost done (about 5 – 7 minutes) and add sugar snap peas. Continue to cook, stirring, 3 minutes.
Combine chicken and curry sauce mixture; simmer 3 – 5 minutes to blend flavors. Serve over rice.
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