Step 1

Add all of the ingredients listed under 'curry paste' to a mini food processor or powerful blender and process until you reach a pasty, purred mixture. The texture should be something similar to a pesto - a little more grainy in places.

Step 2

Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.

Step 3

Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.

Step 4

Add a little more oil back to the pan along with the chopped onion to the same skillet and sauté for a few minutes to soften. Add the bell pepper. Sauté another couple of minutes.

Step 5

Mix in the curry paste and cook a minute or two. Stir in the coconut cream and chicken stock until combined. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down.

Step 6

Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.

Step 7

Serve over rice/cauliflower rice with the sauce spooned over the top. Top with fresh cilantro and enjoy!