Basil Chicken in Coconut Curry Sauce

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ After making Indian Butter Chicken quite a few times and loving it, I decided to branch out a bit and try some more Indian recipes. This basil chicken in coconut curry sauce has become a new favorite!

Recipe adapted from here.
Ingredients: 3 boneless, skinless chicken breast halves (about 1 pound), cut into cubes 2 tsp curry powder 1/2 tsp pepper 1/4 tsp chili powder 1 red onion, diced 5 cloves garlic, minced 2 jalapeno peppers, de-seeded and finely chopped 1 tbsp olive oil 1/2 tsp salt 1 14oz can light coconut milk 1 1/2 tbsp cornstarch 1 tbsp dried basil 1/4 tsp ground ginger hot cooked rice 
Directions: 1. In a small bowl, mix curry powder, salt, pepper, and chili powder. Place cubed chicken in a separate bowl, and sprinkle the curry mixture over the chicken, tossing to coat evenly. Chill coated chicken in the fridge for 1-2 hours. 2. In a skillet, heat the olive oil over medium heat. Add onion, basil, garlic, and jalapenos and saute over medium heat for 3-4 minutes, or until the onion is tender and translucent. Add chicken and cook for 5-7 minutes, or until the chicken is no longer pink. 3. In a separate dish, combine coconut milk with cornstarch and whisk until combined. Add to the skillet and stir vigorously. Cook, stirring occasionally, until mixture is thickened and bubbly. 4. Stir in ginger. Cook and stir for another minute. Serve over hot rice. 

(cubed chicken)

(spices)

(all mixed up!)

(chicken coated with spices)

(sautéing garlic, onions, peppers, and basil)

(coconut milk and cornstarch)

(after adding chicken and coconut mixture)

(stirring...)

(thick and bubbly and done!)

(Mmm, yummy!)

Ta-da!

Enjoy!