Chop basil leaves and combine with coconut milk, cinnamon, ginger and water in a large bowl.

Clean the chicken breast and cut into strips, removing all the fat you can from the meat. It is easier to cut if you freeze the chicken slightly.

Place chicken strips into the marinade, ad more water if needed to cover it, and allow to marinate for at least an hour in the refrigerator.

Preheat oven to 180 degrees fahrenheit.

Place on a cookie sheet 1/2 inches apart, brush with marinade for additional flavor.

Dry in an oven, with the door slightly open to let out moisture, for about 3 to 4 hours, until meat is dry appearance and texture.