Indian Curry Chicken And Vegetables

Recipe Ingredients

2 teaspoons	10ml	Turmeric
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Mustard seed - ground, or mustard powder
4 teaspoons	20ml	Coriander
1/2 teaspoon	2.5ml	Chili powder
1 teaspoon	5ml	Ginger
1 teaspoon	5ml	Black pepper - freshly ground
1 teaspoon	5ml	Onion - finely chopped (large)
1 cup	237ml	Evaporated milk
2 tablespoons	30ml	White-wine vinegar
1		Crushed tomatoes - undrained
1		Tomato paste
2 tablespoons	30ml	Brown sugar
1		Vegetable broth
4		Halves chicken breast - boneless, skinless in 1-inch pieces
1		Mushrooms - rinsed, roughly
		Chopped
3/4 cup	82g / 2.9oz	Carrots - roughly chopped
3/4 cup	109g / 3.8oz	Okra - roughly chopped
3/4 cup	109g / 3.8oz	Cauliflower - roughly chopped
1 cup	237ml	Potato - in 1-inch cubes (large)

Recipe Instructions

NOTE: Choose any combination of vegetables, up to 4 cups.

2 cups brown long-grain rice, cooked according to package directions

Directions: Preheat oven to 350F.

Combine all 7 spices and, if you have a grinder, grind for a few seconds. Set aside.

In a medium saucepan over low heat, combine onion, milk, vinegar, tomatoes, tomato paste, sugar and broth. Stir until mixture is blended. Add the spices. Bring to a light boil, stirring occasionally; remove from heat.

In a large mixing bowl, combine the chicken pieces and all the vegetables. Transfer the mixture to a large round or oval 2 to 2 1/2-quart casserole dish. Pour the tomato-spice sauce evenly over the vegetables and chicken.

Cover tightly and bake for 1 hour and 15 minutes. Serve over cooked brown rice.

Source:
Kim Lila, author of "Simply Casseroles"

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