Place a large saute pan on the stove over medium high heat and add 1 tbsp coconut oil. Once the oil is melted, add the chopped chicken and salt and pepper to taste. Cook until fully cooked through. Stain the chicken juice and set the chicken aside.
Place the same skillet back on the stove and add 1 tbsp coconut oil. Add the onion and cook until translucent (2-3 minutes). Add the garlic and cook for about 1 minute. Add the red pepper and asparagus and cook for 3-5 minutes or until tender.
Add the crushed tomatoes, coconut milk, curry powder, turmeric and cayenne pepper and mix well. Bring to a boil. Once boiling, reduce the heat to medium low, cover and let simmer for 25-30 minutes stirring occasionally.
Serve hot over rice, cauliflower rice or rice noodles.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2019/04/30/chicken-curry/