Basil Chicken in Coconut Curry Sauce

This comes from my family cook book, and is one of my favorites!

3 skinless, boneless chicken breast halves

2 tsp curry powder

1/2 tsp salt

1/2 tsp pepper

1/4 tsp chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

1 tbsp olive oil

1 14 oz can light coconut milk

1 tbsp cornstarch

1 tbsp dried basil

1 tsp grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1 inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 ours. 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 until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. 

Note: By seeding the jalapeno peppers you lose most of the spice/heat but retain great flavor.