In a large frying pan or wok sauté the onion and jalapeños over a medium-high heat for 3-4 minutes, stirring constantly. You want the onions to start sweating and releasing some moisture to allow the spices to stick in the next step.
Add the ginger, garlic, and spices to the pan and continue to stir for 1 minute, ensuring that everything is evenly coated in the curry powder.
Add the coconut milk and chicken to the pan and stir the mixture so that the chicken is coated in the coconut milk. Turn up the heat and bring to a simmer. Reduce the heat, cover and cook for 20 minutes, stirring occasionally.
When the chicken is cooked and tender, remove from the heat and stir in the basil and squeeze in the juice from the lime.
Serve with cooked rice.
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.