Chicken and Vegetable Curry

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is not authentically Indian (but tasty nevertheless) and is loosely based on a dish that the late Bert Greene used to cook at The Store in Amagansett—arguably America’s first gourmet take-out shop. Set out condiments to dress it up, if you like, or just serve with a basmati rice pilaf.


  • 1 can (about 14 ounces) reduced-sodium chicken broth
  • ½ cup cold water


  1. Bring the broth and water to a boil in a wide skillet. Slip in the chicken. Lower the heat, cover, and simmer (poach) just until firm and opaque in the center, about 8 minutes (the timing can vary; do not overcook). Remove from the heat, uncover, and let the chicken cool slightly in the broth.
  2. Heat the oil in a large nonstick skillet over medium-high hea