Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     turmeric
   1      teaspoon      cumin
   1      teaspoon      mustard seed -- ground, or
                        -- mustard powder
   4      teaspoons     coriander
     1/2  teaspoon      chili powder
   1      teaspoon      ginger
   1      teaspoon      black pepper -- freshly ground
   1      large         onion -- finely chopped
   1      cup           evaporated milk
   2      tablespoons   white-wine vinegar
   1      15 oz can     crushed tomatoes -- undrained
   1      6 oz can      tomato paste
   2      tablespoons   brown sugar
   1      13 oz can     vegetable broth
   4                    halves        chicken breast -- boneless, skinless
                        -- in 1-inch pieces
   1      8 oz pkg      mushrooms -- rinsed, roughly
                        chopped
     3/4  cup           carrots -- roughly chopped
     3/4  cup           okra -- roughly chopped
     3/4  cup           cauliflower -- roughly chopped
   1      large         potato -- in 1-inch cubes

Preparation:

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.