Grilled Coconut Curry Chicken

Another heart-healthy curry recipe! You can grill or bake this Coconut Curry Chicken in the oven, it’ll have the same great flavor.

Grilled Coconut Curry Chicken

Recipe by Stephen Byrne


Prep time


Cooking time






  • 3 tbsp. cooking fat

  • 1/2 onion, finely diced

  • 2 cloves garlic, minced

  • 1 tbsp. yellow curry powder

  • 1 cup canned crushed tomatoes

  • 1/2 cup coconut cream*

  • 1 tsp. salt

  • 1/2 tsp. black pepper

  • 1.5 pounds bone-in, skin-on, split chicken breasts (2 pieces)

  • 1 lime, quartered

  • *NOTE: To make coconut cream, take a can of full-fat coconut milk and put it in the refrigerator for an hour or two.


  • 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.

  • **NOTE: If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.