Begin by cutting the boneless, skinless chicken breast halves into 1-inch pieces. In a large bowl, season the chicken with curry powder, salt, black pepper, and chili powder, ensuring every piece is well-coated. Cover the bowl and refrigerate for 1 to 2 hours.

In a large nonstick frying pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the chopped red onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic, jalapeno pepper, dried basil, and ground ginger. Cook for another 2-3 minutes.

Add the marinated chicken pieces to the pan, stirring to combine with the sautéed vegetables. Cook the chicken for about 5-6 minutes, or until it’s no longer pink in the center, stirring occasionally.

In a separate bowl, whisk together the coconut milk, heavy cream, and cornstarch until well combined. Pour this mixture into the skillet with the cooked chicken and vegetables, whisking continuously. Cook over medium heat for about 5-10 minutes, or until the sauce thickens and begins to bubble.

To serve, place generous portions of hot cooked rice on each plate. Spoon the Basil Chicken with Coconut Curry Sauce over the rice and garnish with fresh basil, if desired.