Timm Curry recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

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

Nutrition Info

278.9 calories
carbohydrate: 39 g
cholesterol: 24.2 mg
fat: 7.5 g
fiber: 7.2 g
protein: 15.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 577.4 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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.

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