Cut the chicken into bite-sized pieces.

Using a clean cutting board and knife, cut the cauliflower and peppers into smaller pieces. Heat up coconut oil in a large skillet or wok pan.

Add curry powder and minced garlic and fry for a minute to release the flavors. Add chicken and season with salt and pepper.

Sauté for about 5 minutes.

Stir often to make sure all pieces are golden brown and thoroughly cooked through.

Remove from pan and keep warm. Add cauliflower and bell pepper to the same pan.

Fry the vegetables on medium high heat for a few minutes. Add the coconut milk and let simmer for about 5-10 minutes.

Season with salt and pepper to taste.

Add the fried chicken back on top of the stew. Serve with finely chopped cilantro sprinkled on top.