Timm Curry

Chicken Breast - Meat and Poultry

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.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Timm Curry

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

Meat and Poultry

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Timm Curry

Servings Per Recipe:8

Calories: 278.9

% Daily Value *

Protein: 15.6g 31%

Carbohydrates: 39g 13%

Dietary Fiber: 7.2g 29%

Sugars: 6.3g

Fat: 7.5g 12%

Saturated Fat: 1.2g 6%

Cholesterol: 24.2mg 8%

Vitamin A Iu: 4242.8IU 85%

Niacin Equivalents: 8.4mg 65%

Vitamin B6: 0.8mg 51%

Vitamin C: 24.3mg 41%

Folate: 71.7mcg 18%

Calcium: 72.3mg 7%

Iron: 3.2mg 18%

Magnesium: 61.9mg 22%

Potassium: 791.1mg 22%

Sodium: 577.4mg 23%

Thiamin: 0.2mg 16%

Calories From Fat: 67.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.