• Open up two cans of coconut milk and scoop out 1 cup of just the thick part with none of the water.
  2 cup coconut milk (thick part only)
• Secondly, pour the remaining coconut milk or water into a sterilized glass jar with a tight-fitting lid and place in the fridge to use in smoothies and other recipes. 
• Next, place the thick coconut milk into a large bowl adding in the tomato paste, garam masala, curry powder, chicken bone broth powder, mustard powder, jalapeno powder, freshly grated ginger, freshly minced garlic, and turmeric. 
  2 tbsp tomato paste, 1 tsp garam masala, 1/2 tsp curry powder, 1 tsp chicken bone broth powder, 3/4 tsp yellow mustard powder, 1/4 tsp jalapeno powder, 1/8 tsp freshly grated ginger, 2 cloves minced garlic, 1/2 tsp turmeric
• Lastly, stir all the ingredients together to make the masala sauce. and set sauce aside.

Cooking Chicken and Vegetables

• Dice chicken breast into bite-size pieces. 
  3 lbs chopped chicken
• Next dice the onions into 1/2 inch pieces. 
  2 1/2 cups diced onions
• Finally, dice the bell peppers into 1/2 inch pieces. 
  2 cups bell peppers
• Begin by spraying a frying pan with avocado oil over medium heat until hot. 
  5 sprays avocado oil
• Additionally, add in the chicken, salt, diced onions and continue frying until chicken is cooked through. 
  2 tsp pink salt
• At last, toss in the diced bell peppers and cook for 2 - 3 minutes. 
• Finally, turn off heat and pour in the masala sauce that was set aside. 
• Lastly, stir until the sauce has thoroughly coated all the chicken and vegetables. Serve.

Serving Suggestion: Serve with my recipe for Masala Cauliflower Rice