In a large skillet add oil and cook the chicken on medium high heat for about 5 minutes on each side or until brown and cooked through.

Remove chicken and set aside on a plate.

In the same skillet add the coconut milk, chicken broth, garlic, sundried tomatoes and chili powder and bring to the boil.

In a small bowl mix the gluten free flour with 3-4 Tbsps of water until you have a creamy texture with no lumps. Add it to the coconut sauce.

Whisk over medium high heat until it starts to thicken, about 10 minutes.

Add the chicken back to the pan, cooking for 2-3 minutes more to heat it up.

Sprinkle with fresh basil.