In a frying pan, heat a little bit of canola oil on medium heat. Fry the breasts for 2 minutes on each side until golden brown.
Add onion and continue cooking for another minute.
Add the Haiku Coconut Milk, the lime juice and zest, the turmeric and tomatoes. Season with salt and freshly ground pepper.
Cover and bring to a boil. Let simmer for 18 to 20 minutes on low heat, until the chicken is cook through and no longer pink inside.
Garnish with fresh basil at serving time.
Coconut and Lime Chicken Casserole
Prep time: 15 minutes
Cooking time: 23 minutes
Servings: 4 servings