Cut the chicken breast into bite-sized pieces. Finely chop the onion and garlic, and cut the pepper and courgette into pieces.
Heat the coconut oil in a large pan. Cook the onion until soft and translucent, then fry the garlic briefly and stir in the curry paste until fragrant.
Add the chicken breast and brown it all over. Stir in the turmeric so the spices are well distributed.
Add the pepper and courgette to the pan and pour in the coconut milk. Stir in the soy sauce and simmer everything over a medium heat until the chicken is cooked through and the veg is tender-crisp.
Season to taste with salt and pepper. If you like, let the curry simmer uncovered for a little longer so the sauce thickens slightly.
Serve with fresh coriander. It's good on its own, or with cauliflower rice instead of regular rice.
Good to know
This curry is quick to make and refreshingly straightforward. It turns out creamy, spicy and practical for every day, without feeling heavy.
Swaps
Chicken breast → skinless chicken thighs (a little juicier, more iron and zinc) | soy sauce → tamari (gluten-free, similarly savoury) | curry paste → mild curry powder | coconut milk → unsweetened cashew cream (a little more protein, usually milder in flavour)
Allergens
Contains soya from the soy sauce; curry pastes can be hot, so season more mildly for children, and during pregnancy always cook the chicken all the way through and use a pasteurised curry paste. Contains: gluten (soy sauce).
