Timm Curry

Name: Timm Curry
Total time: 50
Yield: 8
Ingredients: 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; ½ teaspoon ground cloves; ½ 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 by Barryxxiv from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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2 russet potatoes, peeled and cubed
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3 carrots, sliced
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3 tablespoons olive oil
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3 skinless, boneless chicken breast halves, cut into bite-size pieces
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1 large onion, diced
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6 cloves garlic, minced, or more to taste
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3 tablespoons hot (Madras) curry powder
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1 teaspoon ground cinnamon

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½ teaspoon ground cloves
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½ teaspoon cayenne pepper, or to taste
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2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
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1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
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1 (6 ounce) can tomato paste
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3 tablespoons lemon juice
•

salt and ground black pepper to taste

Instructions

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.