Coconut Curry Chicken

This was an amazing dish! The sauce can be stored and used later on all kinds of dishes. Really a treat!

Prep time: 15 mins
Cook time: 15 mins

Serves: 4 servings

Ingredients

3 Tbsp coconut oil
1.5 lb. chicken breasts (bone-in, skin-on)
1/2 onion, diced
2 cloves garlic, minced
1 Tbsp yellow curry powder
1 C canned crushed tomatoes
1/2 C Coconut Cream
1 teaspoon salt
1/2 teaspoon pepper
1 lime, quartered

Directions

Sauce: Add coconut oil and onion to skillet and cook until translucent, 3 to 5 minutes. Add garlic and stir till aromatic.  Add the curry powder and cook another 15-20 seconds. Add crushed tomatoes simmer until thickened about 5 minutes. Transfer contents of pan to a food processor and puree till smooth.  Pour into a mixing bowl and let cool.  Mix in the coconut cream salt and pepper.  

Place the Chicken in a shallow bowl.  Pour some sauce over the chicken and brush each side.  

Remove the chicken from the curry sauce and discard the extra sauce.  

Preheat Grill to 500. Add chicken breasts, breast side down to the grill and sear until golden brown about 2 minutes.  Turn chicken over so the bone side is down and place over indirect heat.  Cover with grill lid an continue to cook until the internal temp of chicken is 160 F or the breast meat springs back when pressed with finer.  This will take 10 to 15 minutes depending on thickness.

Let chicken rest for 5 minutes. 

Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

*Originally posted in The Whole 30