Grilled Coconut Curry Chicken

Grilled Coconut Curry Chicken

6 tbsp cooking fat

1 onion, finely diced

4 cloves garlic, minced

2 tbsp yellow curry powder

2 cups canned crushed tomatoes

1 cup coconut cream

2 tsp salt

1 tsp black pepper

3 pounds bone-in, skin-on, split chicken breasts (4 pieces)

2 limes, quartered

Make sauce: melt cooking fat in saucepan over medium heat. When fat is hot, add onion and cook 2-3 minutes. Add garlic 30 seconds. Add curry powder 20 seconds. Add tomatoes and simmer 5 minutes. Puree with immersion blender until smooth. Let cool. Add coconut cream, salt and pepper. Place chicken in shallow bowl; brush a bit of sauce on each side (save bulk for when you serve). Preheat grill to high heat/500 degrees. Remove from sauce; add breast-side down and sear 2 minutes. Turn so bone side Is down and place over indirect heat. Cover with lid and cook until temperature is 160; 10-15 minutes depending on thickness. Let rest for 5 minutes then squeeze with lime juice and top with curry sauce. Serve with Cauliflower rice.