Basil Coconut Curry Chicken

This is a recipe I have made several times and it is full of flavor!  It falls into the category of Americanized Asian food,   I simplified the process from the original recipe and it still turned out great.  Whatever you do, don't omit the jalapeno.  If you take the seeds out, it will only add flavor, not heat.

3 chicken breasts
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno finely chopped (removed the seeds if you can't take the heat)
1 tablespoon dried basil
1/2 teaspoon dried ginger
1 can coconut milk
1 tablespoon cornstarch
1 tablespoon basil


1. In a small bowl stir together curry, salt, pepper, and chili powder.  Cut chicken into chunks and toss with seasoning blend.

2. Heat oil in a frying pan and add chicken, onion, garlic, jalapeno, basil, and ginger.  Cook until onion is translucent and chicken is cooked through.

3. Whisk coconut milk and cornstarch together, until there are no lumps.  Add to skillet, reduce heat and cook for 2-3 minutes until it is slightly thickened.

4. Serve with hot rice and veggies.

Adapted from Mel's Kitchen Cafe.