Rockford's chicken curry

Rockford chicken curry Yields 4-6 servings 1 pound Chicken sliced organic, free range, etc.       1 Cup basil, organic cut chiffonade                                1 Yellow bell pepper, organic cut julienne             1 Red bell pepper organic, cut julienne  2 Cups zucchini noodles                                                  ½ Cup organic coconut milk                                            2 Tablespoons coconut oil                                                    3 Tablespoon curry powder 2 Teaspoons paprika                                                        Sea salt to taste                                                                  Cayenne pepper to taste                                                      Serve on cauliflower rice, or zucchini noodles

*Heat Coconut oil in a large sauté pan and cook chicken until cooked through, set aside. Using left over oil, sauté veggies until el dente. Add the chicken and remaining ingredients, heat on high until liquids start to bubble. Simmer for 7 minutes. Serve curry dish on top of noodles, garnish with Basil leaf. Enjoy!!