In a small bowl, combine the spices. Add the chicken pieces to a large plastic bag and sprinkle the spice mixture over. Toss so the spices cover all of the chicken. Let sit at room temperature for 30 minutes. You could also do this early in the day and keep it in the fridge until you are ready to cook.

Dice the onion, garlic, and jalapenos. Grate the ginger and set aside.

Cook the onions, garlic, and jalapeno in a large saute pan with one tablespoon of olive oil. Cook for 2 minutes, until the vegetables begin to soften. Transfer the mixture to a plate.

Add more olive oil if needed, and cook half of the chicken until brown on both sides. Take out of the pan and cook the other half.

Mix coconut milk and cornstarch.

Add the coconut milk to the pan and cook until it begins to thicken. Make sure that it comes up to a bubble.

Add the chicken and vegetables back to the pan, adding the basil and ginger. Check for seasoning, add more salt and pepper as needed.

Serve with rice and additional basil. Lime wedges would also be great, but I did not have any. This recipe is from BHG.