In a large frying pan, heat a couple tablespoons of coconut oil and brown the chicken over medium-high heat.

Once the chicken is browned, add the peppers, carrots, onion, and garlic to the pan. Sauté until browned. You might need to add some more coconut oil.

Next, add the zucchini and squash to the pan and stir around until mixed in with the chicken and browned veggies. Add more coconut oil if anything starts to stick.

Reduce the heat to medium low and add the strained tomatoes, coconut milk, curry powder, and salt and stir to combine.

Cover with a lid and bring curry to a gentle simmer. Reduce heat to low.

Let curry simmer until all of the veggies are done, approximately 20–30 minutes. I like to add the cilantro and parsley about 5 minutes before I turn off the heat.

Remove from heat and taste for salt. Add more if needed. Serve alone or over your choice of side.