Chicken and Lots of Veggies Curry
From Gregory Anne Cox
chicken, cut into cubes
olive oil, split into two batches
large white onion, diced
fresh ginger root, about 1 1/2 inch piece
cloves garlic, minced
Madras curry powder–split one and one
vegetable or chicken stock
of cauliflower florets
raw broccoli florets
yellow squash, cut into 1/4 inch thick slices
zucchini, cut into 1/4 inch thick slices
fresh tomato, chopped
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.