4 skinless boneless chicken breast halves

2 teaspoons curry powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon chili powder

1 tablespoon olive oil

1 medium red onion chopped

5 cloves garlic minced

1 jalapeno pepper seeded and finely chopped

1 tablespoon dried basil

1/4 teaspoon ground ginger

1 14 oz. can coconut milk (regular or light)

1/2 cup cream

1 tablespoon cornstarch

3-4 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl.

Stir together curry powder, 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, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent.

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

Combine coconut milk, cream and cornstarch and whisk well to combine.

Carefully add to skillet, whisking vigorously.

Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.

*found recipe on https://letsdishrecipes.com/