4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili powder
1 large red onion, chopped (1 cup)
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped (see tip, page 64)
1 tablespoon olive oil
1 13 1/2- or 14-ounce can unsweetened coconut milk
1 tablespoon cornstarch
3 tablespoons snipped fresh basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

To reduce the fat and calories use light coconut milk. You'll save about 14 grams fat and 130 calories per serving

---

1. Cut chicken into 1 inch pieces. Place chicken 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 nonstick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. Cook remaining chicken as above; remove from wok.

3. Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.

495 cal, 26 g total fat

Labels: Chicken, Dinner