Heat the coconut oil on a medium-high heat in a fry pan until melted. Season the chicken with salt and pepper, and add to the fry pan once hot. Cook for 2-3 minutes on each side or until browned and remove the chicken from the fry pan and set aside.

Add the coconut milk, basil leaves, salt and pepper to taste, yellow curry powder, chillis and garlic to the slow cooker pot and stir to combine. Add the onion, garlic, carrots and zucchini to the pot and stir slightly to mix before adding the chicken and giving it a final stir, ensuring the chicken is nestled in the sauce.

Cook on high for 4-5 hours or low for 6-8 hours.

When you are almost ready to serve, using two forks pull apart the chicken breast in the pot (it should have cooked enough to pull easily) and stir to combine. Add the kale and allow to cook for another half an hour before serving.

Serve over some rice, or for a Whole30 approved meal over some cauliflower rice.