|
Ingredients
|
Quantity
|
|
Turmeric
|
2 tsp
|
|
Cumin
|
1 tsp
|
|
Mustard seed – ground or mustard powder
|
1 tsp
|
|
Coriander
|
4 tsp
|
|
Chilli powder
|
½ tsp
|
|
Ginger
|
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
|
4
|
|
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.
