Basil Chicken in Coconut Curry Sauce

 1 1/2 lbs boneless, skinless chicken breasts or thighs

2 t. curry powder

1 t. salt

1/2 t. pepper

1/4 t. chili powder

1 T. olive oil

1/2 c, red onion, finely diced

1 T. dried basil

5 cloves of garlic minced

1 t. grated fresh ginger

1 14 oz. can of cocnut milk

1 T. cornstarch

Hot cooked rice for serving.

Cut chicken into 1" pieces and place in bowl. stir together curry, 1/2 t. salt, pepper and chili powder. sprinkle over chicken, tossing to coat evenly. Cover and chill for 1-2 hours.

In a large skillet, heat the oil over med. heat. add the onion, basil garlic, ginger and cook stirring often for 3-4 min. until onion is translucent and tender.

Add the chicken and remaining 1/2 t. salt and cook over med. heat for 5-6 min. until the chicken is cooked though.

Whisk together the coconut milk and cornstarch until well combined. Add the mixture to the skillet with the chicken and continue to whisk over med. heat, until the sauce simmers and thickens, 5-6 min. Serve hot , over cooked rice