Chicken Coconut Curry

Do you ever crave Indian or Thai food?? I sure do, but Eric doesn't like those kinds of foods enough to want to spend our "going out to dinner" time and money on either. I have a couple curry dishes I make and love. This is one of the two that definitely satisfies my cravings for a good curry dish! And guess what, Eric thinks it's pretty darn good too. It's also super simple too.

Adapted from this recipe:
for 4 servings:

3 skinless boneless chicken breasts, thawed and cut into 1" pieces
1 tsp curry powder + 1 tsp green curry (in the jar) or 2 tsp curry powder
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 medium red onion, chopped
5 cloves garlic minced
2 jalepeno peppers seeded and finely chopped
1 Tbsp olive oil
1 14-ounce can coconut milk (can be light)
1 Tbsp cornstarch
1 tsp grated fresh ginger
cooked rice (I used thai jasmine rice)

Coat chicken pieces in 1/2 tsp salt, pepper, and chili powder. Cover and refrigerate for at least 30 minutes.

In a large nonstick frying pan, stir onion, 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. We serve this with Naan.