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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.