Coconut Curry Chicken

Our family loved the flavors of this recipe - a kick of curry combined with creamy coconut milk giving it an international taste with the familiar comforts of chicken and rice. The credit for this dish goes to my friend Marie who has a talent for finding unique but delicious recipes.

4 boneless, skinless chicken breasts, cut up
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. chili powder
1 c. chopped red onion OR a few shakes of onion powder
5 cloves garlic, minced
1 Tbsp. olive oil
1 14-ounce can unsweetened coconut milk
1 Tbsp. cornstarch
2 Tbsp. snipped fresh basil OR 1 tsp. dried basil
1 tsp. grated fresh ginger OR 1/4 tsp. ground ginger

Mix curry, salt, pepper and chili powder in small bowl. Put chicken pieces in baggie and toss with spices. Close bag and refrigerate for as long as possible to allow spices to penetrate.

Cook onions and garlic in hot oil over medium-high heat for about 2 minutes. Remove from pan. Cook chicken through, then remove from pan as well. Combine coconut milk and cornstarch, then add to pan and cook until slightly thickened and bubbly. Return chicken, onions and garlic to pan. Stir in basil and ginger. Serve over hot rice.

(Note: I halved this recipe for our family of 4 which was perfect!)