From Gregory Anne Cox

• 1 pound chicken, cut into cubes
• 1/2 cup olive oil, split into two batches
• 1 large white onion, diced
• 1 ounce fresh ginger root, about 1 1/2 inch piece
• 2 cloves garlic, minced
• 2 tablespoons Madras curry powder–split one and one
• 1/4 cup flour
• 2 cups vegetable or chicken stock
• 15 ounces coconut milk
• 2 cups of cauliflower florets
• 2 cups broccoli florets
• 2 cups yellow squash, cut into 1/4 inch thick slices
• 2 cups zucchini, cut into 1/4 inch thick slices
• 2 cups fresh tomato, chopped
• 2 bay leaves
• 1 cinnamon stick
• Salt and pepper

Heat a large, heavy bottomed pot or non-stick wok and add 1/4 cup of the olive oil.  When hot, but not smoking, add the onion, garlic, ginger and 1 tablespoon of the curry powder.  Stir well.  Add the chicken.

Let the chicken cook stirring to sear all sides and remove the meat from the pan to a plate.  Wipe the pan with a rag or paper towel to remove bits that might burn.  Put the pan back on the heat and add the remaining oil.  When it is hot add the vegetables and saute so veggies get coated with oil.  Sprinkle with the remaining curry powder and the flour.  Stir well and add in cold stock.

Using a heat proof spatula get all the bits off the bottom and allow the mixture to come to a boil.  Add the chicken back in, season with salt and pepper and pour in the coconut milk.  Simmer for 20 minutes.  Serve over Basmati rice or a bed of greens.