This is becoming one of my favorite curry sauces.
With the leftover chicken, we are having curried chicken salad
sandwiches, with soup of course, to stave off the wet and cold
weather.

Here's how it's done photos with recipe
http://www.kokoscornerblog.com/mycor...enderloin.html
or
http://tinyurl.com/hkxr5hy

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

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry