Sautee the brown onion and garlic with the coconut oil in a medium frying pan until caramelised.
Add the chicken and brown. Then add all the spices, capsicum and asparagus and cook until the veggies are tender. Add the cauliflower, corn, salt and broth and let simmer for 15 minutes or until the cauliflower is tender.
Sprinkle with fresh parsley, spring onion and basil to serve
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