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Timm Curry
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Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
50 minutes
50 minutes
Simmer chickpeas, chicken, carrots, and potatoes in spiced tomato sauce for a flavorful Timm curry.
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
- 0.5 teaspoon ground cloves
- 0.5 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
Instructions:
- In a large pot, add potatoes and cover with water. Bring to a boil, then reduce heat and simmer for about 8 minutes until potatoes are halfway tender. Drain the potatoes, but save some of the cooking water.
- In a pot, simmer carrots in water until halfway tender, about 4 minutes, then drain.
- In a large Dutch oven over medium-high heat, sizzle chicken and onion in olive oil until the onion turns see-through and the chicken is cooked through, 5 to 10 minutes.
- Lower the heat to medium and add garlic, curry powder, cinnamon, cloves, and cayenne pepper to the chicken mixture. Cook and stir until fragrant, for about 2 minutes.
- Combine potatoes, carrots, garbanzo beans, diced tomatoes with juice, tomato paste, lemon juice, and chicken mixture. Gradually add reserved potato water until desired consistency, about 2 cups. Simmer and stir occasionally until potatoes and carrots are tender, around 10-15 minutes. Season with salt and pepper to taste.