Chicken Curry and Roasted Vegetables

Chicken curry is one of my favorite dishes. The combination of spices are a perfect compliment to any meat or vegetable.

3 boneless skinless chicken breasts cut into 1 inch prices
2 cups spinach chopped
1/4 each red, yellow and orange bell peppers diced
5 whole white mushrooms roughly chopped
2 teaspoons salt
3 teaspoons garamasala (you can buy this at the Asian market)
2 teaspoons coriander powder
1 tablespoon cumin seed
1 tablespoon turmeric
2 tablespoons tomato paste
6 ounces cream cheese
1 can chick peas
1/2 butternut squash cubed
1/2 acorn squash cubed
2 potatoes cubed
2 tablespoon Moroccan 6 spice (1 teaspoon of ground cinnamon, nutmeg and 1/4 teaspoon of ground clove can be used as a substitute or all spice)
1/4 teaspoon crushed red pepper flakes
Extra virgin olive oil

Left over brown rice from the jambalaya.

Marinate the chicken in the spices and 2-3 tablespoons of olive oil while cutting up the squash and potatoes. Once the vegetables have been cut up toss them in the Moroccan 7 spice, crushed red pepper flakes 2-3 tablespoons olive oil
Salt and black pepper to taste place these on a baking sheet and place in a 425 degree oven for 30-35 minutes. Once the vegetables have been started place the cumin seed in a preheated 10 inch skillet over medium heat for 30 seconds. Add the chicken and cook until all sides are browned then add the spinach, bell pepper, mushrooms and tomato paste. Cook this down until the vegetables are tender then add 1/2 cup water and cream cheese. Add the chick peas and let reduce by half. Serve over rice and enjoy this warming dish with your family. If you are not ready to use all of those spices for the curry you can always buy curry powder in the spice aisle at any super market and that will taste good also.