Basil Chicken in Coconut Curry Sauce

Ingredients

• 4 skinless, boneless chicken breast halves
• !/2 tsp each ground Cardimon, Cinnamon, cloves, coriander and cumin, salt and black pepper
• 1 tsp. ground turmeric
•  2 teaspoons curry powder (I used more)
•  1/2 tsp. chili powder
•  1/4 teaspoon chili powder (I used more)
•  1 large red onion, chopped
•  5 cloves garlic, minced
•  2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
•  1 tablespoon olive oil
•  1 14-ounce can light coconut milk
•  1 tsp. cornstarch
•  3 TBL frech snipped basil
•  1 TBL finely chopped ginerroot
• Fresh basil on the top

Instructions

1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together spices and sprinkle over the cut up chicken. Stir to coat, cover with plastic and let set for at least one hour.
2. In a large nonstick frying pan, stir onion, garlic and jalepeno peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.
3. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in snipped basil. Cook and stir for another minute. Serve over hot rice.

makes 4 servings.