Basil Chicken Coconut Curry

Ingredients

• 2 skinless, boneless chicken breasts
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder
• 5 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 tablespoon dried basil
• 1 tablespoon olive oil
• 1 14-oz can light coconut milk
• 1 tablespoon cornstarch
• 1 teaspoon grated fresh ginger
• 3 cups rice (if cooking for 2 people, one cup of rice should be enough)

Instructions

1. Cut chicken into thin 1-inch pieces (like restaurants do - by cutting it thin, the chicken will cook quicker and not get dry). Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1-2 hours.
2. In a large nonstick frying pan, stir onion, basil, garlic, and jalapeno in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
3. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger, and continue to cook for another minute. Serve over hot rice.

From Mel's Kitchen Cafe