In a large skillet add the olive oil and heat over medium-high heat. Add the chicken then sprinkle the curry powder, chili powder, salt and pepper over the chicken and toss well. Cook for about 5 minutes, just until the chicken starts to brown.

Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.

Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.

Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.

Serve warm over rice.