If you haven’t checked out last weeks favorite, you can do that HERE. OR I could just tell you. I’m a little over a week into my 4th whole30. It’s been a rough one, but definitely do-able again, even though all I want to do is eat a dozen Kripsy Kreme donuts, daily. This is one of my FAVORITE whole30 recipes- Whole30 Coconut Curry Chicken.  I never liked curry much until I did my first Whole30 and realized how delicious it is! I really love it now, and this dish is to DIE FOR!

Grilled Coconut Curry Chicken

What you need:
3 tablespoons cooking fat — you can use compliant clarified butter, but I just use avocado oil because it’s easy
1/2 onion, finely diced
2 cloves garlic, minced
1 tablespoon yellow curry powder
1 cup canned crushed tomatoes–make sure they don’t add sugar into it!
1/2 coconut cream
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds chicken breasts
1 lime – quartered

First you make the curry sauce! Melt the cooking fat, if needed, over medium heat and swirl to coat the pan. When it’s hot, add the onion and cook until translucent. Make sure to stir them so they don’t burn! It will take about 2-3 minutes. Then add the garlic and stir until aromatic, about 30 seconds. Add the curry powder and stir for 15-20 seconds, but make sure it doesn’t burn! Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the curry to a food processor or blender, I use my Vitamix, and puree until smooth. Pour into a bowl and let it cool, then mix in the coconut cream, salt and pepper.

Put the chicken in a shallow pan and pour that yummy sauce on top, but not ALL of it, you want to have some left over to drizzle on it, and everything else on your plate! 😉

Preheat a grill to high heat. (about 500 degrees).

Take the chicken out of the sauce, discarding THAT sauce because it’s contaminated. Place the chicken on the grill searing on one side about 2 minutes (When the meat is properly seared it will pull off the grates easily. Don’t rush it!) Flip the chicken and cook until the internal temp. is 160 degrees- about 10-15 minutes.

Let the chicken rest about 5 minutes. Serve with a squeeze of lime juice and the extra curry sauce!

Then hold onto your taste buds, because it is DELICIOUS!

I paired mine with roasted root veggies (rutabaga, turnip, carrot, and sweet potatoes) and then drizzled the curry sauce over them too. It makes everything SO yummy! 😀

Do you have a favorite clean eating recipe!? What is it? I want to know!