Timm Curry
Garbanzo beans, cubes of seared chicken breast, carrots, and potatoes simmer until tender in a blend of spices and tomato. Serve by itself in a bowl or over rice. Also great over plain quinoa if you're really watching the calories/carbs.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2russet potatoes, peeled and cubed
- 3carrots, sliced
- 3tablespoons olive oil
- 3skinless, boneless chicken breast halves, cut into bite-size pieces
- 1large onion, diced
- 6cloves garlic, minced, or more to taste
- 3tablespoons hot (Madras) curry powder
- 1teaspoon ground cinnamon
- ½teaspoon ground cloves
- ½teaspoon 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
- 3tablespoons lemon juice
- salt and ground black pepper to taste
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Reduced heat to medium. Stir garlic, curry powder, cinnamon, cloves, and cayenne pepper into chicken mixture; cook and stir until fragrant, about 2 minutes.Step 5
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.