*Coconut Basil Curried Chicken*
Serves 4

You can charge up the heat of this by using a hotter curry powder.  I don't like too much heat, so I use medium.  Delicious!

3 skinless boneless chicken breast halves
2 tsp curry powder
1 tsp fine sea salt, divided
1/2 tsp black pepper
1/4 tsp chili powder
5 cloves garlic, peeled and minced
2 tsp freshly grated gingerroot
1 medium red onion, peeled and finely chopped
2 green chilies, seeded and finely chopped
1 TBS olive oil
the juice and finely grated zest of one lime
1 (410g) tin of coconut milk (I use the light, 14 ounce tin)
1 TBS cornflour (cornstarch)
1 TBS freeze dried Basil leaves

To serve:
hot steamed basamati rice

Cut the chicken into 1 inch pieces.  Place into a bowl.  Stir together the curry powder, 1/2 tsp of the salt, the black pepper and the chili powder.  Add this mixture to the chicken chunks and mix well together with your hands, making sure all the chicken is well coated.  Cover and chill for several hours.

When you are ready to cook the curry, heat a large nonstick frying pan over medium heat.  Add the olive oil.  Once it is hot add the onion, basil, garlic, green chilies, and gingerroot.  Cook and stir for 3 to 4 minutes, until the onion is translucent.  Add the chicken pieces and the remaining 1/2 tsp of salt.  Cook, stirring occasionaly for 5 to 6 minutes, until the chicken is cooked through.  Combine the coconut milk. lime juice and zest and cornflour.  Add to the skillet carefully, whisking vigorously.  Cook and stir until slightly thickened and bubbling away.  Taste and adjust seasoning as required.  You may want more chili, ginger or curry powder.  (It's a matter of taste.)  Serve hot over steamed basamati rice.