Turmeric Chicken

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Ginger, Fresh Root
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  Garlic(15g)
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  Turmeric, Ground(8g)
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  Cumin, Ground(3g)
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  Cinnamon, Ground(3g)
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  Red pepper flakes(1g)
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  1 whole bay leaf ($0.15)
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  Chicken Breast, Boneless Skinless(907g)
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  Canned Diced Tomatoes(425g)
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  Coconut Milk, Full-Fat, Canned(383g)
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  salt & pepper to taste ($0.05)
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  Cilantro, Fresh
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  Rice, Jasmine, White, Dry(480g)

Instructions

1. 1Combine the jasmine rice with 3 cups of cold water in a medium pot. Place a lid on top and bring to a boil over high heat (about 8–10 minutes). Once you see a rolling boil, reduce the heat to low and simmer covered for 18 minutes, until the rice is tender and water is absorbed. Remove from heat and let sit undisturbed for 5 minutes.
2. 2While the rice cooks, dice the onion, mince the garlic, and grate the ginger using a small cheese grater.
3. 3Heat the olive oil in a large pot over medium heat for 1 minute. Add the onion, garlic, and ginger, and sauté for 4–5 minutes, stirring occasionally, until the onion is softened and fragrant.
4. 4Add the turmeric, cumin, cinnamon, and red pepper flakes to the pot. Sauté for 1–2 minutes, stirring constantly, until the spices are fragrant and coat the onion mixture.
5. 5Cut the chicken breast into bite-sized pieces and add to the pot. Sauté over medium-high heat for 6–8 minutes, stirring occasionally, until the chicken is no longer pink and internal temperature reaches 165°F.
6. 6Pour in the canned diced tomatoes (with juice) and reduce heat to medium-low. Place a lid on top and simmer for 20 minutes. Remove from heat and stir in the coconut milk. Season with salt and pepper to taste.
7. 7Divide the turmeric chicken evenly into 6 airtight containers while hot. Divide the cooked jasmine rice evenly among the same 6 containers, placing rice alongside the chicken.
8. 8Top each container with fresh cilantro. Allow to cool to room temperature before sealing and refrigerating.