Basil Chicken in Coconut-Curry Sauce

I've been inspired to try new recipes lately and I finally made it happen this week..\ I'm not usually one to try exotic dishes, but Tally has really had a thing for curry lately. This one is out of the Better Homes & Gardens (the red checkered one or pink if you're Jade) cookbook. I thought it tasted good and Tally & Janelle said it was good too. You be the judge.



Prep: 25 min.
Chill: 1-2 hours (chicken marinade time)
Cook: 15 min.
Makes: 4 servings

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1/4 teaspoon chili powder
1 large red onion, chopped (1 cup)
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped (I substituted for red peppers and my fingers are still burning. It made the dish go from medium to hot - exactly what I wanted)
1 tablespoon olive oil
1 14 ounce can unsweetened coconut milk
1 tablespoon cornstarch
3 tablespoons snipped fresh basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1-2 hours to allow spices to penetrate meat.

2.In a large nonstick wok or skillet cook and stir onion, garlic, and peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3-4 minutes or until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.
3. Combine coconut milk and constarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir abou 2 minutes more or until heated through. Serve over hot rice.