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Timm Curry

Rated as 4.67 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 recipe is delicious and makes a lot! I could have cut it in half for just the two of us, but I think it will be just as good as leftovers. I had to mix everything in my Dutch oven after coo...

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.