Basil Chicken in Coconut Curry Sauce

For 6 servings, Basil Chicken in Coconut Curry Sauce keeps the list centered on boneless, curry powder and salt. Set aside about 90 minutes.

• Yield 6 servings
• Ready in 90 minutes
• Prep 75 minutes
• Cook 15 minutes

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder
• 1 tablespoon olive oil
• 1/2 cup red onion, finely diced
• 1 tablespoon dried basil
• 5 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 1-2 medium jalapeno peppers, seeded and finely chopped (leave seeds in for more heat)
• 14- ounce can light or regular coconut milk
• 1 tablespoon cornstarch
• Hot cooked rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Give it a minute off the heat, then serve it while it is still hot.