Serves 4


1 tablespoon coconut oil

3 organic free-range chicken breasts, cut into bite-size pieces

1 small onion, chopped

2 cloves garlic, minced

14 ounce can coconut milk

2 tablespoons yellow curry powder

2 medium zucchini, chopped

4 medium carrots, chopped

2 bell peppers, chopped

1 cup mushrooms

Optional: red lentils or brown rice


  1. In a large skillet, heat the coconut oil over medium heat and add the chicken, onion, and garlic.
  2. Add the coconut milk and curry powder when the chicken is almost cooked through. Cook for 2 minutes on low heat.
  3. Add the zucchini, carrots, and peppers and continue to cook for another 5-10 minutes.
  4. Add the mushrooms once the other vegetables have almost finished cooking.
  5. Simmer for another 2 minutes.
  6. Serve over cooked red lentils or brown rice.