Creamy Coconut Turmeric Chicken Breast

• 98
  1.6 lb chicken breast, cut into 1-inch pieces

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 96
  1 1/4 cups white jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 cups water
• 96
  1 tbsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 1/2 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 88
  14 fl oz coconut milk

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 1 tsp salt, divided
• 1/2 tsp black pepper, freshly cracked

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1. 1

   Combine the rinsed white jasmine rice, water, and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat, then cover with a tight-fitting lid, turn the heat to low, and cook undisturbed for 12 minutes. Remove from heat and allow to rest covered for 5 minutes.

2. 2

   While the rice cooks, melt the virgin coconut oil in a deep skillet over medium-high heat. Season the cut chicken breast with 1/2 teaspoon of the salt and all of the freshly cracked black pepper.

3. 3

   Add the chicken breast to the hot skillet in a single layer and sear without moving for 3 minutes, then stir and cook for an additional 2 minutes until lightly browned on all sides.

4. 4

   Lower the heat to medium. Add the minced garlic, ground turmeric, ground ginger, and ground cumin to the skillet, stirring constantly for 1 minute until the spices are aromatic and coat the chicken evenly.

5. 5

   Pour in the coconut milk and the remaining 1/4 teaspoon salt, stirring well to deglaze any browned bits from the pan. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for 8 minutes, until the sauce is slightly reduced and the chicken breast is tender and cooked to 165°F.

6. 6

   Remove the skillet from the heat. Fluff the rested white jasmine rice with a fork and spoon into four bowls, ladling the creamy turmeric chicken and golden sauce generously over the top.