• Chicken and Lots of Veggies Curry


    Chicken and Lots of Veggies Curry

    From Gregory Anne Cox
    Course Main Dish
    Recipe Category All Recipes, Main Dishes
    Author Christine Andrew


    • 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 raw 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.