BASIL CHICKEN IN COCONUT CURRY SAUCE

By Kalli Lund Hale

Ingredients

3skinless, boneless chicken breast halves

2 tspcurry powder

1/2 tspsalt

1/2 tsppepper

1/4 tspchili powder

1medium onion, chopped

5cloves garlic, minced

1inch pieces chill

2jalapeño peppers, finely chopped seeded

1 tbspolive oil

1 tbspbasil

1/4 tspdried basil

1 tspgrated fresh ginger

1 tbspcornstarch

14 ozlight coconut milk

3 cupshot cooked rice

Instructions

Cut chicken into 1 inch pieces. Cut 1 chill and coat chicken evenly. Sprinkle salt, curry, and chili powder. Cook in medium pan, stir for 3-4 minutes until no longer pink. Add onion, garlic, basil, jalapeño peppers until translucent. Stir in coconut milk and cook 5-6 minutes. Combine cornstarch and ginger. Stir well and cook another minute. Serve over hot rice.

Note: By seeding and retaining the jalapeño peppers you retain great flavor but lose most of the spice/heat.