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.
Notes
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.