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Toss chicken with chili pepper, garlic, ginger and half each the oil, salt and pepper. Place in the Actifry pan. Cook for 8 minutes or until browned. Transfer the chicken to a bowl; reserve.
Add peppers, zucchini, and remaining oil, salt and pepper to the Actifry pan. Cook for 5 minutes.
Meanwhile, whisk coconut milk with cornstarch and curry paste until smooth. Add sauce and reserved chicken to the Actifry pan. Cook for 5 minutes or until the sauce is thickened and chicken is cooked through. Stir in the cilantro. Serve with lime wedges.