timm curry

Ingredients

• Servings: 8
• 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 () 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.