This one pot chicken tomato curry with potatoes is even better when sopped up with naan. Quick and easy recipe!

Cooked chicken thighs with a curry tomato sauce in a skillet.

I had no intention of making this one-pot curry tomato chicken recipe, except that I wanted something to dip the Indian Spiced Chickpea Flatbread into. That flatbread (socca) is so good that it deserves an entire meal to be developed around it! It would also be fantastic with bowlful of Red Lentil Dal (made in the Instant Pot).

I hesitate to call this a curry because it's missing some of the components of a true curry. But it incorporates the essence of curry, with the addition of curry powder, coriander and cumin, and was all I needed to satisfy my craving and need for naan dipping.

My best recipe tips

I typically use boneless, skinless chicken thighs in recipes where the chicken is simmered for awhile in a sauce. They are far less likely to dry out than chicken breasts and I find the meat to be more flavorful. That being said, if you really prefer to use boneless, skinless chicken breasts, just cut them in half crosswise and simmer for approximately the same amount of time. Just take care not to overcook them.
The first time I made this dish, I cut the potatoes into bigger pieces (¾- to 1-inch) and quickly found out that the potatoes needed much more simmering time to become tender. A ½-inch dice is the sweet spot!
Serve this with steamed broccoli or a green salad, and a side of naan or cilantro lime brown rice for a delicious, easy dinner.

How to make curry tomato chicken

** The complete instructions are in the recipe card below. **

Sear the chicken: Season the chicken and sear it in a hot skillet.
Cook the aromatics: Sauté the onions and garlic.
Cook the potatoes and sauce: Add the potatoes, spices, tomatoes and broth. Simmer for 15 minutes.
Add the chicken: Nestle the chicken onto the mixture and cook until the chicken and potatoes are cooked through. Adjust seasonings and serve!

Collage of chopped potatoes on a board and chicken curry in a skillet.

How to freeze it

The meal should be cooked first before being frozen. Raw potatoes don't freeze well.
Once the meal is cooked, cool it to room temperature or refrigerate until ready to freeze.
Divide the meal in the whatever portion sizes you desire and transfer to freezer safe containers or resealable freezer bags.
For easy storage, arrange the freezer bags flat on a baking sheet and freeze so that you have easily stackable, flat portions. (Remove the baking sheet once the portions are frozen).
Freeze for up to 3 months.
To reheat, I prefer to defrost the portions in the fridge, then reheat in a skillet, but they can also be defrosted in the microwave.

One-pot curry and tomato chicken in a skillet.

Other one-pot dinner recipes

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One-Pot Curry Tomato Chicken and Potatoes

This one pot chicken tomato curry with potatoes is even better when sopped up with naan. Quick and easy recipe!

4.70 from 10 votes

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Course: Entrees

Cuisine: Indian

Keyword: Chicken Curry, One Pot

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 268.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

8 boneless skinless chicken thighs, trimmed
½ teaspoon salt divided
¾ teaspoon ground pepper divided
1 teaspoon olive oil
1 yellow onion chopped
3 cloves garlic minced
2 ½ cups diced red-skinned potatoes ½-inch dice
1 ½ teaspoons curry powder
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 ¾ cups canned crushed tomatoes
1 ¼ cup chicken broth
¼ cup minced flat-leaf parsley
Salt and pepper to taste

Instructions

Season both sides of the chicken thighs with ¼ teaspoon salt and ½ teaspoon pepper.
Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
Add the chicken and cook for 2 minutes per side. Transfer the chicken to a plate.
Heat the olive oil in the skillet. Add the onions and garlic, and cook until starting to brown, 2 to 3 minutes.
In the skillet, stir together the potatoes, curry powder, coriander, cumin, tomatoes, chicken broth, ¼ teaspoon salt and ¼ teaspoon ground pepper.
Bring the mixture to a boil, then reduce the heat to medium. Simmer for 15 minutes, stirring occasionally.
Add the chicken to the skillet, cover and cook for 15 minutes. Uncover and cook until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of 165 degrees F, about 10 minutes.
Stir in the parsley. Season to taste. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on March 14, 2016 and updated February 26, 2026.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

4.70 from 10 votes (3 ratings without comment)

My best recipe tips

How to make curry tomato chicken