mmmmm!!! This was different, and so good! Especially the next day for leftovers at lunch ;) I love curry...so I thought I would give this a try. I found this in my Better Homes & Gardens cook book.
~4 skinless, boneless chicken breasts (I used 4 thin sliced)
~2 tsp. curry powder
~1/2 tsp. salt
~1/2 tsp. cracked black pepper
~1/4 tsp. chili powder
~1 large red onion, chopped
~5 cloves garlic, minced
~2 fresh jalapeno peppers, seeded & finely chopped
(I omitted & used 1/2 tsp. red crushed pepper)
~1 tbsp. extra virgin olive oil
~1 13 1/2- 14 oz. can unsweetened coconut milk
(I used lite coconut milk)
~1 tbsp. corn startch
~3 tbsp. snipped fresh basil
~1 tsp. grated fresh ginger (I used the jarred kind)
~3 cups hot cooked rice (I made 1 cup uncooked)
Cut chicken pieces into 1 inch pieces. Place chicken in a med. bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili pepper. Sprinkle spice mixture over chicken & toss to coat evenly. Cover & marinate in frig for 1-2 hours. (I just placed everything in zip loc freezer bag & left for an 1/2 hour while I prepared everything else.
Coat large wok or skillet with cooking spray. Stir in onion, garlic & jalapeno's in hot oil over med-high heat for 2 minutes. Remove onion mixture & add chicken, cooking until no longer pink. (add more evoo if necessary). Remove chicken from wok (I skipped this step).
Combine cocnut milk & cornstarch. Carefully add to the wok. Cook & stir until slightly thickened & bubbly. Return chicken & onion mixture to wok. Add basil & ginger. Cook & stir about 2 minutes more or until heated thru.
Serve over hot cooked rice;)