Timm Curry Recipe
- 2 russet potatoes, peeled and cubed
- 3 carrots, sliced
- 3 tablespoons olive oil
- 3 skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 large onion, diced
- 6 cloves garlic, minced, or more to taste
- 3 tablespoons hot (Madras) curry powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper, or to taste
- 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
- 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
- 1 (6 ounce) can tomato paste
- 3 tablespoons lemon juice
- salt and ground black pepper to taste
- 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.
- 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.
- 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.
- Reduced heat to medium. Stir garlic, curry powder, cinnamon, cloves, and cayenne pepper into chicken mixture; cook and stir until fragrant, about 2 minutes.
- 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.
