Hey. So…you remember how I just posted the chocolate coconut ice cream recipe?
Guess what…this is what we had for dinner before the ice cream. You know…the protein part of the meal. Because, you see, you can’t just live off of dessert-y things. Unfortunately. 
Oh, and you remember how on the chocolate-coconut ice cream recipe I said that my favorite part was watching the faces of my friends and family as they took their first bite? That goes for this one too. Priceless…pretty much.
Originally from this site
*Serves 4
3 skinless, boneless chicken breast halves
2 teaspoons curry powder (yellow works best)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
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.
mmmmmmmmmmmmmmmmmmmmmmmm………
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