Timm's Signature Curry

Ingredients 0/15

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 just halfway tender. Drain the potatoes but keep the cooking water — you’ll need it later.

Step 2

Do the same with the carrots: boil them for about 4 minutes until they’re halfway cooked, then drain and set aside.

Step 3

Heat some olive oil in a big Dutch oven over medium-high heat. Add the chicken and onions, cooking until the onions are soft and the chicken is no longer pink inside — about 5 to 10 minutes. Lower the heat to medium, then stir in the garlic, curry powder, cinnamon, cloves, and a pinch of cayenne. Cook everything together for a couple of minutes until it smells amazing.

Step 4

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