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Timm Curry

Rated as 4.5 out of 5 Stars

"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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50 m servings 279
Original recipe yields 8 servings


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  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.


  • Cook's Notes:
  • You can parboil the potatoes in carrots in a microwave, if desired.
  • You can used 1 1/4 pounds pork instead of chicken, or omit all meat, if desired.
  • You can use plain diced tomatoes instead of fire-roasted, if desired. You can use regular curry powder instead of Madras curry powder, if desired.

Nutrition Facts

Per Serving: 279 calories; 7.5 39 15.6 24 577 Full nutrition

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This was an excellent Indian dish and very authentic! My Indian friend told me it needs cilantro but otherwise it was perfection. I served this over a bed of rice.