Cut chicken into 1-inch pieces and place in a medium bowl. Mix curry powder, 1/2 tsp salt, pepper, and chili powder together. Sprinkle over the chicken and toss to coat. Cover and refrigerate for 1-2 hours.

In a large nonstick frying pan, sauté the onion, dried basil, garlic, and jalapeños in hot oil over medium-high heat for 3-4 minutes until the onion is translucent.

Add the marinated chicken and cook for 5-6 minutes until no longer pink.

Whisk together the coconut milk and cornstarch until smooth. Add to the skillet while whisking vigorously. Cook and stir until slightly thickened and bubbly.

Stir in the ginger and cook for another minute. Serve over hot rice.