My husband loves curry dishes. When I saw this I knew it would be a good one to try. I also love the smell of curry. It has a rich and strong smell. This was super simple to throw together, and oddly enough I had all of the ingredients (I love when that happens) on hand! I let the chicken marinade for longer than a couple of hours, but I don’t know that it made too big of a difference. Surprisingly, it wasn’t spicy at all considering there were jalapenos in it. Booyah. All the flavor, none of the spice! Try it out, we loved it!
Source: Mels Kitchen Cafe
3 skinless, boneless chicken breast halves
2 tsp curry powder
1 tsp salt
½ tsp pepper
¼ 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 oz) can light coconut milk (I used regular)
1 tbsp cornstarch
1 tbsp dried basil
1 tsp grated fresh ginger
3 c hot cooked rice
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 remaining 1/2 teaspoon salt 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.
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I am new to your blog, and am excited to try out this delicious looking recipe. Happy cooking!