Wash, peel, and chop all vegetables.
Over medium heat, heat oil in bottom of stock pot.
Add in all vegetables and cook to soften for 5 minutes. Stir frequently.
Add in coconut milk and chicken broth.
Cube chicken breasts and add them to pot.
Add salt, pepper, curry powder and stir to coat contents of pot.
Bring to boil then reduce o low simmer and cook for 20-30 minutes until chicken is fully cooked and vegetables are tender to preference.
Add more seasoning if necessary and serve over rice, brown rice, or on Passover quinoa or cauliflower rice.