An hour before cooking take the chicken out of the refrigerator.
Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the chicken pieces searing all their sides for about 5’. Add the onions sauteing for another minute and then add the peppers, broccoli and carrots sauteing for another 2’.
Pour the coconut milk and chicken broth along with the curry powder, mix well, bring to a boil and simmer for 30’ with the lid askew.
After 20’ have passed, drop in the courgettes. At the end of the 30’ add the cream and butter and season with the salt. Serve with Basmati Rice.