Step 1

Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.

Step 2

Heat the oil in a skillet over medium-high heat. Add the onion and saute for 3 to 4 minutes, until slightly translucent.

Step 3

Add the garlic, turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there's no longer lumpy coconut milk bits. Transfer the mixture to the casserole pan.

Step 4

Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.

Step 5

Nestle the chicken breasts on top of the rice mixture (I like to coat both sides of the chicken breast in the liquid for more flavor). Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.

Step 6

Before serving, fluff the rice with a fork, season the chicken with additional salt and pepper, and sprinkle with cilantro.