Basil Coconut Chicken
(Thank you Laura Hale!)
3 skinless, boneless chicken breast halves
2 bell peppers sliced
1 cup cauliflower
2 tsp. curry powder
1 tsp. salt; divided
1/2 tsp. pepper
1/4 tsp. chili powder
1 medium red onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 T. olive oil
1-14 oz. can light coconut milk
1 T. dried basil
1 tsp. grated fresh ginger
Hot cooked rice for serving (about 3 cups)
Cut chicken into 1" pieces. Place in medium bowl. Stir together curry, 1/2 tsp. salt, pepper, and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1-2 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 tsp. salt and cook for 5-6 minutes until no longer pink.
Add coconut milk into skillet. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute.
Serve over hot rice in a bowl.