Basil Coconut Curry Chicken

We really love Indian food around here. My kids love any kind of saucy chicken over rice so Indian dishes go over really well and I love the mixture of flavors. This dish is not as spicy as the list of ingredients would lead you to believe. The coconut milk really counters the heat of the spices and jalapenos so even my 3 year old loved this one. I served it over basmati rice with naan. Yum. And again this recipe is from Mel's Kitchen Cafe. Thanks for another great recipe, Mel!

Basil Coconut Curry Chicken

5 boneless, skinless chicken breasts, cubed (about 2 lbs)
2 teaspoons Hot Madras Curry powder
1 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1 tablespoon coconut oil
1 medium red onion, chopped
1 tablespoon dried basil
5 teaspoons minced garlic
2 jalapenos, seeded and finely chopped
14 oz can coconut milk
1 tablespoon cornstarch
1 teaspoon fresh grated ginger

In a bowl combine raw, cubed chicken, curry powder, 1/2 teaspoon salt, pepper, and chili powder. Toss to coat the chicken well. Cover and refrigerate for 1-2 hours.

In a large skillet melt coconut oil. Add onions, basil, garlic, and jalapenos. Cook over medium high heat for 3-4 minutes or until onion is translucent. Add chicken and 1/2 teaspoon salt and cook for 5-6 minutes or until chicken is no longer pink.

Combine coconut milk and cornstarch, whisking well to combine. Add to the skillet whisking well. Cook and stir until slightly thickened and just beginning to boil. Stir in the ginger. Cook and stir for another minute. Serve immediately over rice.