chicken curry and coconut sauce

4 chicken breast halves, skinless and boneless

2 teaspoons curry powder

A teaspoon of salt

1/2 teaspoon pepper

1/4 teaspoon chili powder

A tablespoon of olive oil

A medium red onion, chopped

5 minced garlic cloves

1 jalapeno pepper, seeded and finely chopped

A tablespoon of dried basil

1/4 teaspoon ground ginger

A can of coconut milk

1/2 cup cream

A tablespoon of cornstarch

How to prepare chicken curry with coconut sauce

Cut the chicken into cubes and place it in a medium-sized bowl.

Mix the curry powder with ½ teaspoon salt, pepper, and chili powder, then sprinkle them over the chicken and mix well.

Cover the chicken and refrigerate for one to two hours.

In a large non-stick frying pan, heat the oil over medium heat.

Cook onion, basil, ginger, garlic, and jalapeno until onion is translucent.

Add the chicken and half a teaspoon of salt and cook for 5 to 6 minutes.

Mix coconut milk, cream, and cornstarch, stir well, then add them to the chicken pan.

Leave the mixture on the fire, stirring, until it thickens slightly and bubbles form.

Serve the chicken curry and coconut sauce with hot rice.