Name: Timm Curry
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Russet potatoes, peeled and cubed - 2; Carrots, sliced - 3; Olive oil - 3 tablespoons; Skinless, boneless chicken breast halves, cut into bite-size pieces - 3; Onion, diced - 1 large; Garlic, minced, or more to taste - 6 cloves; Hot (Madras) curry powder - 3 tablespoons; Ground cinnamon - 1 teaspoon; Ground cloves - ½ teaspoon; Cayenne pepper, or to taste - ½ teaspoon; Garbanzo beans (chickpeas), drained and rinsed - 2 (15 ounce) cans; Fire-roasted diced tomatoes, with juice - 1 (14.5 ounce) can; Tomato paste - 1 (6 ounce) can; Lemon juice - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Timm Curry

1. Russet potatoes, peeled and cubed - 2

2. Carrots, sliced - 3

3. Olive oil - 3 tablespoons

4. Skinless, boneless chicken breast halves, cut into bite-size pieces - 3

5. Onion, diced - 1 large

6. Garlic, minced, or more to taste - 6 cloves

7. Hot (Madras) curry powder - 3 tablespoons

8. Ground cinnamon - 1 teaspoon

9. Ground cloves - ½ teaspoon

10. Cayenne pepper, or to taste - ½ teaspoon

11. Garbanzo beans (chickpeas), drained and rinsed - 2 (15 ounce) cans

12. Fire-roasted diced tomatoes, with juice - 1 (14.5 ounce) can

13. Tomato paste - 1 (6 ounce) can

14. Lemon juice - 3 tablespoons

15. Salt and ground black pepper to taste - 3 tablespoons

How to cook deliciously - Timm Curry

1. Stage

Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 8 minutes. Drain and reserve potato-cooking water.

2. Stage

Place carrots into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 4 minutes. Drain.

3. Stage

Heat olive oil in a large Dutch oven over medium-high heat. Saute chicken and onion in hot oil until onion is translucent and chicken is no long pink in the center, 5 to 10 minutes.

4. Stage

Reduced heat to medium. Stir garlic, curry powder, cinnamon, cloves, and cayenne pepper into chicken mixture; cook and stir until fragrant, about 2 minutes.

5. Stage

Stir potatoes, carrots, garbanzo beans, diced tomatoes with juice, tomato paste, and lemon juice into chicken mixture. Pour reserved potato water into chicken mixture until desired consistency is reached, about 2 cups. Cook, stirring occasionally, until heated through and potatoes and carrots are tender, 10 to 15 minutes more. Season with salt and black pepper.