4 Servings 30 min Cook
3 Cup Brown Rice
3 Half breast (fillet) Chicken Breast
2 Tsp Curry Powder
1 Tsp Salt
1 Tsp Pepper
1 Tsp Chili Powder
1 Medium (2-1/2" dia) Onions
1/2 Tbsp, chopped Basil
5 Cloves, minced Garlic
2 Pepper Jalapeno Peppers
1 Tbsp Olive Oil
1 3/4 Cup Coconut Milk
1 Tbsp Cornstarch
1 Tsp Ginger Root
Prepare rice as per package directions; set aside.
Cut chicken into 1-inch pieces.
Place in medium bowl.
Stir together curry, 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, stir onion, basil, garlic, and 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.
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 ginger.
Cook and stir for another minute.
Serve over hot rice and enjoy!