Basil Chicken in Coconut Curry Sauce

This really hit the spot with me tonight.  I don't cook with curry very often but after making this dish, I may have to change that.  All four of the adults who consumed this tonight had seconds.  Always a good sign.

Basil Chicken in Coconut Curry Sauce

2-3 boneless, skinless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (By seeding the jalapeno you lose most of the heat but retain great flavor.)
1 Tablespoon olive oil
1 14-ounce can coconut milk
1 Tablespoon cornstarch
1 Tablespoon dried basil
1 teaspoon grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1-inch pieces. 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 to 2 hours.

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 remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

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. Cook and stir for another minute. Serve over hot rice.