You will need:

4 chicken breasts, sliced
1 onion, diced
3 garlic cloves / 3 teaspoons crushed garlic
1/2 punnet baby marrows, sliced
1/2 punnet of mushrooms. sliced
1 bell pepper, diced
4 TBSP yellow (or if braver then red) curry paste
2 tsp ground turmeric
1 tin (410 g) of coconut cream
A few bay leaves


1. Heat some coconut oil in a wok or or a pan. Cook the chicken for a few minutes, until browned. Remove from the wok/pan.

2. In the same wok/pan, add more coconut oil if necessary. Fry the onion and garlic until lightly browned. Add the baby marrow, mushrooms and pepper and cook until soft (about 5 minutes)

3. Add the curry paste and the turmeric and stir for a minute.

4. Add the chicken back in, with the coconut cream and the bay leaves.

5. Simmer for about 20 minutes on a low heat.

If you would like to serve it with cauliflower mash (delicious-ness guaranteed!) here is the recipe:

1 head of cauliflower, chopped with as much of the stem removed
1 TBSP butter
150 ml of cream
salt and pepper

1. Steam the cauliflower until soft.

2. In a food processor, or using a stick blender, process the cauliflower and add the butter and the cream at the same time. You may find you need more or less cream to get your preferred consistency so don't add all at once.

4. Season and serve,