It's time to force your ovens to make your dinner. Just get hot? Not enough. Tonight it makes you curry. 

Well... It does the cooking part. 

1 cup "lite" coconut milk

2 Tbsp brown sugar

1 Tbsp curry powder*

1 Tbsp fresh ginger, grated

2 cloves garlic, minced

3/4 cup diced tomatoes (drained)**

1 lb. boneless, skinless chicken breast, cut into 1" cubes

2-3 zucchini, cut into 1" cubes

10-15 button mushrooms, cleaned and quartered, 

1 red bell pepper, stemmed, seeded, and cut into 1" cubes

* Yes, I know there are a million different types of curry powder. And yes, I know there is no such thing as "curry powder," or even "curry" in India. Peronally, I use the "Hot Madras" variety.

"But I want my eyes to water and my sinuses to clear from this!"

Well in that case, add one to two Serrano peppers (stemmed and seeded) or Thai chiles (stemmed and seeded) to the sauce when blending. It will give you the requested sense of "fire-based" enlightenment... 

** I used a canned fire-roasted variety, but a regular will work just fine also. 

Add the first six ingredients to a blender or food processor, and pulse until smooth. Should you not own either a food processor or blender, just chop it as fine as is possible. Like to a pulp. Like keep chopping. Did you stop? Keep going. Ok. Almost there... And done. Salt and pepper to taste,

By the way, or "BTW" as the kids says, the sauce you just made can be made one to two days ahead and kept in an airtight container in the refrigerator. I say airtight because you don't want everything in the fridge to have a subtle hint of curry...

Preheat oven to 400 degrees.

Put the chicken and vegetables into a