This chicken dish has the complexity of something more complicated yet takes minutes to prepare. Serve it with steamed rice and a salad.

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 tablespoon curry powder
½ teaspoon ground ginger
2 teaspoons dried basil
1 teaspoon kosher salt
2 teaspoons olive oil
2 garlic cloves, minced
½ cup water
1/3 cup coconut milk
½ teaspoon white sugar
½ chipotle or jalapeno pepper, minced
2 tablespoons chopped fresh cilantro leaves

Place a large skillet over a medium high heat and when it is hot, add 1 teaspoon oil. Place the curry powder, ginger, basil and salt on a large plate and mix well. Dredge the chicken lightly in the curry mixture. Add the chicken pieces, one at a time, to the hot skillet and cook until deeply browned, about 4 minutes on each side.

Transfer the chicken to a plate.

Reheat the skillet and add the remaining 1 teaspoon oil. Add the garlic and cook for one minute. Add the water and bring to a boil. Add the coconut milk, sugar and chipotle and stir to combine. Add the chicken and cook, continually spooning the sauce over the chicken, about 1 minute. Serve immediately garnished with the cilantro.