Timm Curry - cooking recipe

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
1/2 teaspoon ground cloves
1/2 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

Preparation

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.