this delicious creamy coconut turkey breast recipe will no doubt be a wonderful addition to your family’s table. We came up with this recipe tonight and it came out absolutely wonderful - succulent turkey with plenty of coconut sauce served with white basmati and wild rice.

Feel free to substitute turkey for chicken if you wish.

This recipe serves 2.

- First of all, chop up all the ingredients.
- Heat up a frying a frying pan, add some and turn to medium. Add some coconut oil to the pan.
- At the same time start boiling the rice according to packet instructions.
- Sprinkle some salt and pepper onto the turkey breast strips and put them onto the frying pan. Fry for 2-3 minutes each side / until juices run clear.
- remove the turkey from frying pan into a side plate and while the turkey rests in the same frying pan now add onion and fry until it softens.
- Add the whole cup of chicken stock into the frying pan with your onions. Add turmeric and chilli powder and continue frying for another minute.
- Add parsley and coconut milk to the frying pan and mix in a spoon of white flour slowly whilst stirring the mixture so it doesn’t clump (white flour is optional) and bring to a simmer.
- Add the turkey breasts to the frying pan and continue simmering for another 5 minutes.
- Drain rice and add some to your plates, add the frying pan creamy mixture onto the top of the rice and garnish with a little more parsley.

Hope you enjoy this recipe as much as we have. Yum.