Creamy Tumeric Chicken

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 tablespoons grated fresh ginger
  • 3/4 teaspoon dried turmeric
  • sea salt and freshly ground black pepper to taste
  • 4 boneless skinless chicken breasts
  • 1 1/2 cups coconut milk


  • Preheat the oven to 375°.
  • Into a blender place the onion, garlic, ginger and turmeric and blend until smooth. Season well with salt and pepper. Mix with coconut milk.
  • In an ovenproof baking dish, arrange the chicken in a single layer. Pour the coconut milk/turmeric mixture over the chicken.
  • Bake in the preheated oven for 30 minutes until the chicken is thoroughly cooked.


SERVING SUGGESTION: Braised Kale (Remove ribs from greens. Heat 2 tablespoons olive oil in a large skillet with a tight-fitting lid over medium heat. Gradually add greens and cook, turning with tongs, until slightly wilted; add 1 cup of water or broth and salt and pepper to taste; cover and simmer for 5 minutes.)
NUTRITION: 256 Calories; 9g Fat; 34g Protein; 9g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.
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