Coconut Basil Chicken Curry

I got this recipe from Mels Kitchen Cafe. I adapted it after reading the reviews by using fresh basil, adding extra veggies and some cumin. It was delicious!! I will definitely make it again. We served it over jasmine rice with store bought naan.

INGREDIENTS:
3 skinless, boneless chicken breast halves (I used 2 plus about 3/4 cup leftover shredded chicken)
2 teaspoons curry powder
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon chili powder
1/4 teaspoon ground cumin
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 red bell pepper, sliced
4 oz. sliced mushrooms
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
2 tablespoon fresh basil, chopped
1 teaspoon grated fresh ginger
3 cups hot cooked rice

DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper, cumin 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 jalepenos in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1 1/2 teaspoons salt and cook for 5-6 minutes until no longer pink. Add bell peppers and mushrooms.

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.