Coconut Curry chicken with grilled veggies and pineapple

This coconut curry sauce was so good. SO GOOD! One of my daughter's thought it was a smoothie when I had it out on the counter, and I probably could have sucked it down with a straw. Mmmmmmm

I found the recipe in the Whole30 cookbook. Honestly, if you don't have it yet. Get it. And follow @whole30recipes on Instagram too. SO MANY IDEAS! Whole30 and Paleo eating does not have to be boring or bland.






THE SAUCE.  And, seriously I think that is what I will call it. THE SAUCE. Even while I was eating it I was trying to figure out what I can use it on tomorrow. I think a sausage and spinach fritatta needs this as a topping, at breakfast.

3 TBSP cooking fat (I used coconut oil, just to keep with the coconut theme)
1/2 onion, finely diced
2 cloves garlic, minced
1 TBSP curry powder
1 Cup canned crushed tomatoes
1/2 Cup coconut cream (this is seriously EASY. Stick a can of full fat coconut milk in the fridge for a couple of hours. Open the can and scoop out the white stuff on top - that's the cream!)
S&P to taste

Heat up the oil, cook the onions until translucent. Add in the garlic and quickly cook - be sure not to burn the garlic. Stir in the curry powder. Once it's all incorporated, add the crushed tomatoes. Let it simmer for about 5 minutes until thickened.

Take it off the heat and use either a food processor or an immersion blender in a tall cup to blend it all up. After it's blended, stir in the coconut cream, salt & pepper.

Now it's ready to serve! I put some into a small bowl and brushed it on both sides of the chicken before grilling. I think it added a nice touch :)


We had this with grilled peppers, onions, and pineapple. If you have never grilled pineapple, you're missing out. Do it. Now. I'll wait. One of  THE BEST side dishes. I love it.