Rinse and pat dry the Boneless, Skinless Chicken Breast (4). Butterfly each breast by cutting through the thickest part of the middle with a very sharp knife and making two fillets out of each one.
Season both sides with Salt and Pepper (to taste). In a small bowl, prepare the Ground Turmeric (2 teaspoon), Ground Coriander (1 teaspoon), and Ground Cumin (2 teaspoon). Set aside.
Place Coconut Oil (2 tablespoon) in a skillet and heat it. Once it is hot, start browning the chicken on both sides. Work in batches and place on a paper towel lined plate. Set the browned chicken aside.
Add the Onion (1) to the skillet. Cook for about 5 minutes until it is softened and translucent.
Make a well in the middle and add the remaining Coconut Oil (1 teaspoon). Add the turmeric spice mix. Allow the spices to cook for a couple of minutes.
Add the Garlic (5 clove), Fresh Ginger (1 tablespoon) and Chili Pepper (1).
Add the Chicken Broth (1 cup), Coconut Milk (14 fluid ounce), and Tomato (3). Mix everything together.
Return the chicken to the pan. Simmer for 15 to 20 minutes until the chicken is completely cooked through. Taste to check for salt. Adjust if needed.
Serve over Pasta (to taste) and top with some Fresh Parsley (1 handful). Enjoy!