Basil Chicken In Coconut Curry Sauce

Serves 4

• 3 skinless, boneless chicken breast halves
• 2 tsp curry powder
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp chili powder

 Cut chicken into 1-inch pieces and set aside. In a medium sized bowl, stir together curry, salt, pepper and chili powder. 
Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

• 1 TBS olive oil
• 1 medium red onion, chopped
• 5 cloves garlic, minced
• 2 jalapeno peppers, seeded and finely chopped
• 1 TBS dried basil
• 1 14 oz can light coconut milk
• 1 TBS cornstarch
• 1 tsp grated fresh ginger
• 3 C hot cooked rice
  

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. 
Add chicken and cook for 5-6 minutes until no longer pink.

In a bowl, combine coconut milk and cornstarch and whisk well. 
Carefully add to skillet then cook and stir until slightly thickened and bubbly. Stir in ginger.  
Serve over hot rice.