Marinade:
1 tablespoon coconut aminos or Braggs aminos or gluten-free tamari
4 teaspoons red curry paste, divided
3 teaspoon grape seed oil, divided
550 grams boneless, skinless chicken breasts (approximately 3 half breasts), cubed

Curry:
1 tablespoon cumin seeds
1 teaspoon mustard seeds
2 yellow onions, sliced thin
3 cloves garlic, finely diced
1 tablespoon finely diced fresh ginger
2 cups gluten-free chicken stock
2 small red bell peppers
1 tomato, roughly chopped
Freshly ground pepper, to taste
¼ cup water
4 teaspoons arrowroot starch
1 teaspoon curry powder