INGREDIENTS
3
skinless, boneless chicken breast halves
2 tsp
curry powder
1 tsp
salt
1/2 tsp
pepper
1/4 tsp
chili powder
1
medium red onion, chopped (I used a white onion)
5 cloves
garlic, minced
2
jalapeno peppers, seeded and finely chopped
1 tbsp
olive oil
1 14 ounce can
light coconut milk (I used regular)
1 tbsp
cornstarch
1 tbsp
dried basil
1 tsp
grated fresh ginger
3 cups
hot cooked rice