Recipe for Chicken Curry with Seasonal Vegetables

Prepare your broth with water and the cube in a separate saucepan.

Sauté your chicken (I chose thighs because they have more flavor, but you can replace them with breasts) in your pot with a bit of olive oil and butter until it turns golden.

Meanwhile: Peel the carrots and cut them into pieces of about 2cm. Peel the celery and slice it into small pieces. Peel the squash and cut it into cubes of about 1cm. Cut, seed, and rinse the peppers to remove any seeds, then cut them into pieces. Cut the cauliflower into small florets. Cut the tomatoes into quarters and remove the seeds. Rinse your corn if it's canned; otherwise, you can add it even frozen to your preparation.

Remove the chicken from the pot and set it aside.

Put your tomatoes in place and let them melt (remove the skins if you want). Add the tomato paste, mix. Then add your curry, ginger, paprika, and coconut milk. Let simmer for 2 - 3 minutes.

Add your vegetables, chicken, and broth.

Bring to a boil, then simmer over low heat for about 50 minutes or until the vegetables are tender.

Adjust the seasoning by adding a bit of curry, salt, and pepper to your taste.

Just before serving, add your cashews, cilantro, and sliced green onions, and mix.