How to Make Timm Curry - A Step-by-Step Guide

When it comes to comfort food, few dishes can compare to a steaming hot bowl of curry. Hailing from South Asia, this flavorful and aromatic dish has gained widespread popularity around the world. The versatile nature of curry allows for endless variations, each with its own unique blend of spices and ingredients. One such variation is Timm Curry, a delectable curry recipe that is sure to tantalize your taste buds and warm your soul.

Originating from the Indian subcontinent, Timm Curry...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • 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.
  • Reduced heat to medium. Stir garlic, curry powder, cinnamon, cloves, and cayenne pepper into chicken mixture; cook and stir until fragrant, about 2 minutes.
  • 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.
  • Nutrition

    279 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 24mg
    • Sodium: 577mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 16g
    • Vitamin C: 24mg
    • Calcium: 72mg
    • Iron: 3mg
    • Potassium: 791mg