Heat a large pot over medium heat and add the coconut oil.
Stir in the onions, peppers, a pinch of salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and turmeric and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the mushrooms, stock and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chicken and cilantro and cook for 5 minutes more.
To serve, ladle into a bowl. Top with extra cilantro and serve with the pitas on the side.
crispy spiced pitas
Preheat the oven to 425 degrees F. Brush each pita with olive oil. In a bowl, stir together the spices. Sprinkle them over the pita and cut the pita into wedges.
Bake the pita for 10 to 12 minutes, until golden and crunchy. Serve immediately.