1 ½poundsboneless, skinless chicken breasts or thighs
2teaspoonscurry powder (see note)
½cupred onion, finely diced
5clovesgarlic, finely minced
1teaspoongrated fresh ginger
1-2mediumjalapeno peppers, seeded and finely chopped (leave seeds in for more heat)
14-ouncecan light or regular coconut milk
Hot cooked rice, for serving
Cut chicken into 1-inch pieces and place in a medium bowl. Stir together curry, 1/2 teaspoon of the 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 the oil over medium heat. Add the onion, basil, garlic, ginger, and peppers, and cook, stirring often, for 3-4 minutes, until onion and peppers start to soften.
Add the chicken and remaining 1/2 teaspoon salt and cook over medium heat for 5-6 minutes, flipping the chicken now and then, until the chicken is cooked through.
Whisk together the coconut milk and cornstarch until well-combined. Add the mixture to the skillet with the chicken, and whisk over medium heat, until the sauce simmers and thickens, 5-6 minutes. Serve over hot, cooked rice.
Curry: the type/brand of curry powder is important in this recipe since the flavor will really come through. My favorite curry powder of all time is the sweet curry powder from Penzey's spices; it's a good idea to use a curry powder that has a flavor profile you like.