Step 1

In a large pot, melt the coconut oil or ghee (can use butter here if preferred)

Step 2

Add in the spices – garam masala, cayenne, cumin, turmeric, black pepper – and the tomato paste. Stir and sauté gently for a 30-60 seconds, until fragrant and well mixed.

Step 3

Add the chopped chicken to the pot, stirring well to cover with the spice mixture. Cook until chicken starts to brown, about 3-5 minutes.

Step 4

Pour in the apple cider vinegar and stir to degalze the pan. This also cuts through the richness, so I don’t recommend skipping it.

Step 5

Add the bell peppers, zucchini, and the coconut milk to the pot and stir.

Step 6

Cover and simmer for about 20 minutes.*note, you can simmer uncovered if you prefer a thicker sauce.

Step 7

Top with a squeeze of fresh lemon (don’t skip this step!!), and some fresh cilantro (optional) and serve with the rice of your choosing!