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Indian Curry Chicken And Vegetables


2 tsp
1 tsp
Mustard seed – ground or mustard powder
1 tsp
4 tsp
Chilli powder
½ tsp
1 tsp
Black pepper – freshly ground
1 tsp
Onion – finely chopped
1 large
Evaporated milk
1 cup
White-wine vinegar
2 tbsp
Crushed tomatoes – undrained
15 oz
Tomato paste
6 oz
Brown sugar
2 tbsp
Vegetable broth
13 oz
Halves chicken breast – boneless, skinless in 1” pieces
Mushrooms – rinsed, roughly chopped 
8 oz
Carrots – roughly chopped
¾ cup
Okra – roughly chopped
¾ cup
Cauliflower – roughly chopped
¾ cup
Potato –cut in 1” cubes
1 large

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 ½ -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.