Bring the aromatic flavor of South East Asia to your kitchen; the whole house will be perfumed by the curry and coconut.  Serve with Jasmine or Basmati rice and be transported.

Basil Leaves, Curry Powder, Garlic Powder Granulated, Ginger Ground, Jalapeno Peppers 1/4 Inch Pieces

1 3/4 - 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 tablespoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ginger ground
2 teaspoons basil leaves
1 teaspoon kosher salt
1 tablespoon olive oil
1/2 cup water
1/3 cup coconut milk
1/2 teaspoon sugar
1/2 - 1 teaspoon dried jalapeno peppers pieces
2 tablespoons chopped fresh cilantro leaves

Place a large skillet over medium high heat and when it is hot, add the oil.  Place the curry powder, garlic, ginger, basil and salt on a large plate and mix well.  Dredge the chicken lightly in the curry mixture.  Add the chicken breasts to the skillet, one at a time, waiting about 30 seconds between additions.  Cook until well browned and cooked throughout, about 5 minutes per side.

Transfer the chicken to a plate.

Reheat the skillet and add water, coconut milk, sugar and jalapeno peppers and bring to a low boil.  Lower the heat to medium, add the cooked chicken and heat until the sauce is warmed, continually spooning it over the chicken, about 1 minute.  Serve immediately garnished with the cilantro.

Yield: 4 servings
Level of Difficulty: 2
Time: 20 minutes