Basil Chicken in Coconut Curry Sauce

This is my favorite recipe right now. Delicious. Easy. Low carb (well, except for the part where you pour it over rice...)

Adapted from the ever-handy mykitchencafe.blogspot.com:

3 skinless, boneless chicken breast halves
2 teaspoons curry powder (yellow)
1/2 t salt
1/2 t pepper
1/4 t chili powder
1 medium red onion, cut julienne
5 cloves garlic, minced
1 T olive oil
1 14-oz can coconut milk (I use "light" when I care about calories)
1 T dried basil
1 t fresh grated/chopped ginger

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 3o min to an hour.

In a large nonstick frying pan, stir onion, basil, and garlic in hot oil over medium high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.

Add coconut milk. Cook and stir until bubbly. Stir in ginger. Cook and stir another minute or so. Serve over hot rice.