1Cut the onion, peppers and mushrooms in thin slices.
2Chop the chicken breasts into chunks of 1,5cm x 1,5cm.
3Heat a frying pan to medium-high heat and pour in the olive oil.
4Stir fry the onion, peppers, mushrooms and chicken for 5 Minutes.
5Cut the baby marrow into thin slices.
6Add the coconut cream, water, curry paste, salt, pepper, garlic and baby marrows to the frying pan.
7Simmer for 20 Minutes on low to medium heat.
8Remove from the heat and serve with cauliflower rice.