Basil Chicken in Coconut Curry Sauce

4 Chicken Breast Halves
2 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp chili powder
1 large red onion chopped
5 cloves of garlic minced
2 fresh jalapeno peppers seeded and finely chopped
1 Tbs olive oil
1 13 1/2- 14 ounce can unsweetened coconut milk
1 Tbs cornstarch
3 Tbs snipped fresh basil
1 tsp grated fresh ginger
3 cups cooked rice

Cut chicken into one inch pieces.  Place chicken in a medium bowl.  In a small bowl stir together the curry powder, salt, pepper and chili powder.  Sprinkle spice mixture over chicken, tossing to coat evenly.  Cover and chill for 1 to 2 hours

In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium high heat for 2 minutes.  Remove onion mixture from wok.  Add half of the chicken to wok.  Cook and stir for 3 to 4 minutes or until chicken is no longer pink.  Remove chicken from wok,  Cook remaining chicken and remove from wok

Combine coconut milk and cornstarch.  Carefully add to wok.  Cook and stir until slighly thickened and bubble.  Return chicken and onion mixture to wok. Stir in basil and giniger.  Cook and stir about 2 minues more or until heated through.  Serve over hot rice