In a sauce of spices and tomato, garbanzo beans, cubes of seared chicken breast, carrots, and potatoes simmer until fork-tender. Serve over rice or by itself in a bowl. If you’re really managing your calories and carbs, this is also fantastic over plain quinoa.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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
| Calories | 279 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 7 g |
| Protein | 16 g |
| Saturated Fat | 1 g |
| Sodium | 577 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Flavorful, spicy, but not toooo spicy. I served it over rice, but even without the rice it’s like an Indian chicken stew-type of dish, which is great on its own. I also added a dollop of sour cream on top of the dish, and served it with a side of sautéed spinach w garlic and fresh lemon juice. I think I’ll add cilantro to garnish it next time I make it
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 cooking meat on onions in my largest skillet, as the skillet wasn’t big enough to hold all the ingredients. I went heavy on the curry and cayenne since we like spicy and a bit lighter on the cinnamon and cloves. It was wonderful! I’m enjoying trying new recipes to use the bottle of curry powder I bought. Thanks for sharing, this is a keeper!
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.