Coconut Chicken Curry with Summer Veggies

Author Becky's Mindful Kitchen


  • 1 whole chicken, quartered
  • 1 medium yellow summer squash, diced
  • 1 medium zucchini , diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 medium peppers of choice, diced
  • 1 bunch broccoli cut into florets
  • 1 c whole fat greek yogurt
  • 1 can coconut milk
  • 2 T curry powder
  • 1 T ginger
  • 1 tsp fennel
  • 1 T tumeric
  • 2 T sugar
  • 1 T coarse salt
  • 3 T Harvest Garlic olive oil
  • 1/2-1 c white wine


  • Preheat oven to 375.  
    Mix together all spices and sugar and salt in a bowl. 
    In a large cast iron pan heat oil.  Coat each piece of chicken in seasoning and brown both sides in the pan.  Remove and place in a large casserole dish.  and place in the oven.  Pour wine into the hot cast iron pan and using a spatula scrap up anything stuck on the pan.  Add in veggies and saut√©. Add in any leftover spices from the bowl, yogurt and coconut milk.  Remove chicken from the oven and add veggies and sauce to the dish and place back into the oven to bake until chicken reads 165 degrees, about 45-60minutes.  Serve with rice or over naan.  
Shopping Cart
Scroll to Top