Season chicken breasts with fine sea salt and freshly ground black pepper.

Heat extra virgin olive oil in a medium Revere® skillet over medium heat. Add seasoned chicken breasts, searing on both sides. Approximately 4 minutes each, however depending on size, times can vary.

When browned, remove chicken breasts from pan and set aside. Add red onion, garlic and jalapeno, sauteing for 1 minute.

Add lime juice and scrape up any browned bits from the bottom of the pan. Allow mix to soften, coming to a sofrito consistency, approximately 3 minutes.

Add ginger, yellow curry powder and cornstarch. The mixture will be dry and pasty, allow to brown for 1 minute or until the curry becomes fragrant.

Add light coconut milk and cilantro, stirring to combine. Bring to a low simmer.

Place chicken breasts back into the sauce, adding corn and basil. Spoon sauce over chicken. Simmer on low for 5 minutes, turning chicken half way.

Serve with Cilantro-Lime Coconut Rice or Whole Wheat Flatbreads. Season with Maldon sea salt.