Ingredients

The following ingredients have 4 Servings
  • 1½ pound chicken breasts (boneless and skinless (2 or 3 depending on size), cut into small cubes)
  • 2 tablespoon curry powder
  • ½ teaspoon chili powder
  • ¼ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 2 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (finely minced)
  • 1 jalapeno pepper (seeded and chopped)
  • ¼ cup basil (fresh and torn roughly)
  • 14 ounce coconut milk ((1 can))
  • ½ cup chicken broth (low sodium or no sodium added)

Instruction

  • Add the chicken to a small bowl and sprinkle the curry powder, chili powder and salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.
  • In a large skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for about 5 minutes, just until the chicken starts to brown. 
  • Add the onion to the skillet and cook until onion is translucent, about 5 more minutes. 
  • Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.
  • Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.
  • Serve warm over rice.