Basil Chicken in Coconut-Curry Sauce

Today I found out that I will indeed get to graduate with my Bachelor's Degree in May!!! Wa-hoo! Years of changing majors and taking countless classes (many of which don't even count towards my degree now), taking a break from school to serve a mission and then having to put it off again after an evil case of Mononucleosis (worst experience of my life!!! Always make sure that you get PLENTY of rest!), will finally pay off and I will get to leave school behind and move on in the world! My hubby graduates this fall and is itching like crazy to move and start a family, which I second whole heartedly! Alas I still have a year to go after graduation to get my Secondary Ed. Li censure. But I am loving most of my classes and finally see the light at the end of the tunnel so yes I am a bit excited! I guess in honor of my euphoria we dined on something with a kick to it . . . Basil Chicken with Coconut Curry Sauce. I made this for some friends a couple of months ago and it rocked the house! My hubby LOVES spicy food so this was right up his alley, but you can make it as hot or mild as your heart desires (or can handle!) I LOVE cooking with coconut milk! There is an amazing Thai restaurant in my home town that serves the BEST curry (and Sushi) which we love to hit whenever we can! Onto za chow!
Basil Chicken in Coconut Curry Sauce
Recipe by: Emily

4 Skinless Chicken breast halves
2 tsp Curry Powder
1/2 tsp Salt
1/2 tsp Black pepper
1/4 tsp Chili powder
1 Large Red Onion, Chopped
5 Cloves Garlic, minced
2 fresh Jalapenos, seeded and finely chopped
1 Tbsp Olive Oil
1 13.5 oz can unsweetened Coconut Milk
1 Tbsp Cornstarch
3 Tbsp snipped fresh Basil
1 tsp grated fresh ginger
3 cups hot cooked Rice

1. Cut chicken into 1 inch pieces. Place in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly, Cover and chill for 1 to 2 hours to allow spices to penetrate meat.
2. In a large skillet cook and stir onion, garlic, and jalapenos in hot oil over medium high heat for 2 minutes, Remove onion mixture from pan. Add half of the chicken to the pan and cook until no longer pink. Remove chicken and cook remaining chicken in pan, adding more oil if needed.
3.Combine coconut milk and cornstarch. Carefully add to pan. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to pan. Stir in basil and ginger. Cook and stir for about 2 minutes more or until heated through. Serve over hot rice.

(I add a little bit of honey and use only 1 jalapeno)