Timm Curry Recipe

Name: Timm Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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; 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

Servings: persons

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

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.
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.
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.
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.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 russet potatoes, peeled and cubed, 3 carrots, sliced, 3 tablespoons olive oil, 3 skinless, boneless chicken breast halves, cut into bite-size pieces, and more.

Yes, Timm Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Timm Curry

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