Creamy Basil Chicken with Coconut Curry Sauce

In a small bowl, combine garam masala, ground black pepper, and salt.

Place the chicken cubes in a large bowl and sprinkle the spice mixture over them, stirring to coat. Let it marinate for 30 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion and jalapeño, and cook for about 3 minutes until softened.

Add minced garlic to the skillet and cook for another minute, or until fragrant. Transfer the onion mixture to a plate.

Add the remaining 1 tablespoon of olive oil to the skillet, and cook the chicken pieces on medium-high heat, making sure they are not overcrowded. Cook for a few minutes on each side until cooked through and lightly browned. Transfer to the plate with the cooked onion and jalapeño.

Pour the coconut milk into the skillet, and cook on medium-high heat, stirring occasionally, until the sauce thickens and starts bubbling.

Stir in the Worcestershire sauce, then add the cooked chicken, onion, jalapeño, chopped basil, and finely chopped ginger.

Cook for an additional 2 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper if necessary.

Serve basil chicken over jasmine rice and spoon the coconut curry sauce on top.