Curry by Timm

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

Step 1

Put the potatoes in a large pot, cover them with water, and bring it to a boil. Let them simmer gently for about 8 minutes until they’re halfway cooked, then drain them, but keep the cooking water to use later. Next, do the same with the carrots—boil them for about 4 minutes until just tender, then drain.

Step 2

Heat some olive oil in a big Dutch oven over medium-high heat. Add the chicken and onions, cooking until the onions turn translucent and the chicken is cooked through, which should take around 5 to 10 minutes. Turn the heat down to medium, then stir in the garlic, curry powder, cinnamon, cloves, and cayenne. Cook everything together for a couple of minutes until the spices smell really fragrant.

Step 3

Now, toss in the potatoes, carrots, garbanzo beans, diced tomatoes with their juice, tomato paste, and a splash of lemon juice. Pour in some of the reserved potato water—about 2 cups or enough to get the sauce to the consistency you like. Let it all simmer, stirring occasionally, until everything is heated through and the veggies are nice and tender, about 10 to 15 minutes. Finish by seasoning with salt and pepper to taste, and you’re ready to serve.