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Indian Curry Chicken And Vegetables

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, C, E, P
MineralsSelenium, Copper, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 teaspoons turmeric

  3. 1 teaspoon cumin

  4. 1 teaspoon mustard seed -- ground, or -- mustard powder

  5. 4 teaspoons coriander

  6. 1/2 teaspoon chili powder

  7. 1 teaspoon ginger

  8. 1 teaspoon black pepper -- freshly ground

  9. 1 large onion -- finely chopped

  10. 1 cup evaporated milk

  11. 2 tablespoons white-wine vinegar

  12. 1 15 oz can crushed tomatoes -- undrained

  13. 1 6 oz can tomato paste

  14. 2 tablespoons brown sugar

  15. 1 13 oz can vegetable broth

  16. 4 halves chicken breast -- boneless, skinless

  17. 1-inch pieces 1 8 oz pkg mushrooms -- rinsed, roughly

  18. chopped 3/4 cup carrots -- roughly chopped

  19. 3/4 cup okra -- roughly chopped

  20. 3/4 cup cauliflower -- roughly chopped

  21. 1 large potato -- in 1-inch cubes

Instructions Jump to Ingredients ↑

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

  2. cups brown long-grain rice, cooked according to package directionsDirections: Preheat oven to 350F.

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

  4. 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.

  5. 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.

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

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