Cut up the vegetables and set aside (keep the onions separate).
In a small bowl, mix the coconut milk and curry powder. Set aside.
Cube the chicken.
Add oil to the frying pan and sauté the chicken until it’s just done.
Remove the chicken from the pan with a slotted spoon. Set aside.
Add a little more olive oil to the pan, if needed, and sauté the onions until soft.
Return the chicken to the pan and add the rest of the vegetables, the coconut milk mixture, and enough broth to make the sauce however thin you like. The broth adds flavor, but the recipe is delicious without it, too.
Bring to a low simmer.
Cover the pan and cook for 30 minutes, stirring occasionally.