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Grilled Coconut Curry Chicken Tenderloin

This has become one of my favorite curry sauces.   


Hot off the grill, boneless skinless chicken breast tenderloins, they were very tender and moist, not dry at all. I've made this three times in the last week it's that good. 

Add some coconut cream and curry powder to your shopping list and let's get cookin'...

You'll need, 


crushed tomatoes, cooking fat, (I used coconut oil), coconut cream, salt, pepper, onion, garlic, and curry powder. 


In a saucepan, add the cooking fat and onion, sauté the onion until it is translucent add the garlic and cook a few seconds more.
Add the curry powder and tomatoes. Cook for about 5 minutes more until the mixture thickens.  
Add the tomato mixture to a blender and blend until smooth.
Pour the mixture into a bowl to cool then add the coconut cream and the salt and pepper. 

Time to marinate the chicken.

Place the chicken pieces into a resealable plastic bag. Add the curry sauce then gently massage the bag to coat the chicken pieces with the sauce. 
I spooned rather than poured the sauce over the chicken so I could save the rest of the sauce for another time. 
Once the chicken is in the sauce, the sauce becomes contaminated from the raw chicken and needs to be discarded once it's done it's job. 

Lay the bag with the chicken pieces flat on the countertop and gently release the excess air as you are sealing the bag closed. 


Preheat the grill and remove the chicken from the curry sauce and discard the remaining sauce.  Add the chicken to the grill and cook until the internal temperature reaches 160*F


Hot off the grill.

I served the chicken with beets and their greens and blistered fingerling potatoes. 
I serve the beets and greens with feta cheese that's been mixed with garlic, mint, a pinch of red pepper flakes and a bit of olive oil. 
Boil the potatoes until they are tender. In a skillet over medium-high heat melt some butter, then add the cooked fingerlings and roll them around in the butter until the skins are taking on some color and blistered in places. 

I have some leftover chicken and curry sauce so I'll be making curry chicken salad sandwiches for lunch. 

Grilled Coconut-Curry Chicken

3 tablespoons cooking fat
1/2 onion, finely diced
2 cloves garlic, minced
1 tablespoon yellow curry powder
1 cup canned crushed tomatoes
1/2 cup coconut cream
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds bone-in, skin-on, split chicken breasts (2 pieces)
1 lime, quartered

Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out.
Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken.
Brush or rub it evenly over the meat, then flip and repeat on the other side.
Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables.

To make the curry sauce,
Melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes.
Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn.
Add the tomatoes and simmer until thickened, about 5 minutes.
Transfer the contents of the pan to a food processor or blender and puree until 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 of the sauce over the chicken and brush it on each side.
Preheat a grill to high heat (500 ° F).
Remove the chicken from the curry sauce and discard the extra sauce.
Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.)
Turn the chicken over so the bone side is down and place over indirect heat.
Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160 ° F, or the breast meat springs back when pressed with a finger.
This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes.
Serve with a squeeze of lime juice and the reserved curry sauce.

Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Hartwig, Melissa; The Whole30 cookbook

 And that's that!