Start by rinsing your rice and putting it in the rice cooker. I didn’t start mine till I had everything else ready though. Cut 2 chicken breasts into bite size pieces, dice 1 medium onion, and dice 4 cloves of garlic.
Go ahead and start the rice. Now, heat 2 tbsp butter in a large skillet. Add the chicken and cook a couple minutes, then flip them or stir them around till they are about done. Remove from the skillet and set aside. Wipe out the skillet leaving some butter behind if you can (if not, just add another tbsp of butter). Heat the skillet up again and add the onions and garlic. Let that sauté for a couple minutes, then sprinkle in 1 tbsp of curry powder. Stir that around and continue cooking another couple minutes. Add in 1 can of coconut milk (remember to shake it before opening). Stir the sauce till it is well combined, then add the juice of 1 line, 2 tbsp honey, 1 tbsp sriracha, and 1/4 tsp salt. Stir that around and then add the chicken back into the sauce. Stir it around to coat well. Your rice should be about done by now. Last but not least, stir in about 12 leaves of basil chopped up.
Serve the Chicken Curry over rice with a pretty basil leaf as a garnish. Enjoy!