Preheat the oven to 180 degrees Celsius.
Place a large oven proof pot/pan onto medium heat. Add the olive oil and let it heat for 30 secs. Add the chicken pieces and separate. The add the curry powder, red curry paste and tomato paste. Combine and stir for about 2-3 mins. If the bottom becomes too dry – add a little water to stop the pan from burning.
Add the butter, garlic and ginger to the pan and stir through. Then add the coconut milk and gently combine. Add the zucchini and the broccoli and combine.
Place the curry into the oven with the lid on and cook for 1 hour. At this point remove the lid and let it cook for a further 45 mins. Serve into bowls and top with some fresh coriander.
Serve with rice, roti bread and natural/Greek yoghurt.
