In a large oven safe skillet, add oil and heat on medium high.
Add the shallot, garlic, and ginger — sauté (stirring occasionally) for 3-5 minutes, until fragrant and lightly browned.
Add the chicken and brown of each side (2-3 minutes a side).
Once browned, pour in the coconut milk, add the turmeric and salt and gently combine.
Pop into the oven for 15-20 minutes, until the chicken is fully cooked.
While the chicken is cooking, toast the shredded coconut in a dry stove-top skillet over medium heat for 3-5 minutes. Toss/stir frequently to ensure even toasting.
Remove chicken from the oven, top with fresh cilantro and toasted coconut and serve with your favourite sides. So good with jasmine rice and sautéed veggies.
The coconut sauce will be thin, so this dish is best paired with a side that will soak up all its yumminess. I suggest some fragrant sticky rice, like jasmine.
What makes this dish super delish? The slightly crunchy, toasted coconut, yum, yum.