Timm's Special Curry Recipe

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Step 1

Start by putting the potatoes in a large pot and covering them with water. Bring it to a boil, then turn the heat down to medium-low and let them cook until they’re halfway tender, which should take about 8 minutes. Drain the potatoes, but keep the cooking water aside for later.

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Step 2

Next, do the same with the carrots—boil them until they’re just starting to soften, about 4 minutes, then drain and set aside.

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Step 3

Heat some olive oil in a big Dutch oven over medium-high heat. Toss in the chicken and onions, cooking until the onions look translucent and the chicken is no longer pink inside, around 5 to 10 minutes.

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Step 4

Turn the heat down to medium and add the garlic, curry powder, cinnamon, cloves, and cayenne pepper. Stir everything together and let it cook for a couple of minutes until the spices smell really fragrant.

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Step 5

Now, add the potatoes, carrots, garbanzo beans, diced tomatoes with their juice, tomato paste, and a squeeze of lemon juice to the pot. Pour in some of the reserved potato water—start with about 2 cups—and stir everything together, adjusting the amount to get the sauce just how you like it.

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Step 6

Let the curry simmer gently, stirring now and then, until the potatoes and carrots are tender and everything is heated through, about 10 to 15 minutes. Taste and season with salt and pepper before serving.