📖 Instructions

1. First things first, prepare the chicken marinade. In a medium bowl, whisk together the coconut milk, curry powder, ginger, garlic, lime juice, soy sauce, and a pinch of salt and pepper. This marinade not only infuses the chicken with flavor but also helps to keep it moist during grilling.
2. Next, cut the chicken breasts into bite-sized pieces (about 1-inch cubes). Place the chicken in the bowl with the marinade, making sure each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor. Honestly I sometimes leave it overnight, it makes a big difference!
3. While the chicken is marinating, let's prep those veggies. Wash and chop the bell peppers, onions, broccoli florets, and carrots into similar-sized pieces. Uniformity is key for even cooking on the grill.
4. Now, if you're using wooden skewers, soak them in water for about 30 minutes. This prevents them from burning on the grill. Otherwise, you can thread the marinated chicken and chopped vegetables onto the skewers, alternating between chicken and veggies. If you prefer, you can grill the chicken and vegetables separately. It's really up to you!
5. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers (or the chicken and vegetables) on the grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred. Remember, the internal temperature of the chicken should reach 165°F (74°C).
6. While the chicken and vegetables are grilling, let's get started on the curry sauce. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
7. Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
8. Stir in the curry powder, turmeric, and cumin, and cook for 1-2 minutes, allowing the spices to bloom and release their aromas. This step is crucial for developing a rich, flavorful curry.
9. Pour in the canned coconut milk and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly. Now, season with salt and pepper to taste. A little goes a long way.
10. If you want a smoother sauce, you can use an immersion blender to blend the curry sauce until it's creamy and silky. This step is optional but highly recommended!
11. Once the chicken and vegetables are grilled to perfection, add them to the pot with the curry sauce. Stir gently to combine, making sure the chicken and vegetables are well coated in the sauce. Let it simmer for another 5 minutes to allow the flavors to meld together.
12. Finally, stir in the lime juice and chopped cilantro. The lime juice adds a bright, tangy flavor that balances the richness of the coconut milk, while the cilantro adds a touch of freshness.
13. Serve the grilled chicken and vegetable curry hot over a bed of steamed rice or quinoa. Garnish with extra cilantro and a wedge of lime, if desired. Seriously, this is divine! Each bite is an explosion of flavor, it's really quite something.