In a large wok heat 1 tbsp of coconut oil and sauté the chicken for 4-6 minutes until lightly browned.
Remove the chicken and set aside. Add a little more oil to the pan and sauté the onions.
After about 1-2 minutes, when the onions have started to become translucent add in the garlic, chili, ginger, turmeric, garma masala and curry powder – mix thoroughly adding a tsp or so of water if necessary.
Allow the onions and spices to cook for 2-3 minutes before adding the peppers and mushrooms.
Once the peppers have started to soften add the chicken back into the wok followed by the almond butter.
Give everything a good stir and add in the coconut milk, stirring again until it has fully combined.
Allow the mixture to come to a gentle boil (you want it to start to bubble slightly around the edges) before reducing the heat and simmering for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is rich and creamy.