One-Pot Curry Tomato Chicken & Potatoes

One-pot chicken recipes can’t be beat for weeknight meals. This one-pot curry tomato chicken with potatoes is filled with light, but satisfying flavors. 269 calories and 8 Weight Watchers Freestyle SP

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! I could have made one of our favorite curry dishes, but decided to make something even faster and easier. And so this one-pot meal was born.

If you’re looking for more easy meal ideas, hop over to 9 One-Pot Chicken Recipes or Ten 30-Minute Healthy Dinner Recipes.

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.

Tips for making this one-pot curry tomato chicken:

• 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 (3/4- to 1-inch) and quickly found out that the potatoes needed much more simmering time to become tender. So, the second time around, I cut the potatoes into smaller pieces. That did the trick!
• Serve this with steamed broccoli or a green salad, and a side of naan or cilantro lime brown rice for a delicious, easy dinner.

Can this one-pot chicken meal be frozen?

• Yes! 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 reheated in the microwave.

Other healthy one-pot dinner recipes:

One-Pot Chicken, Quinoa, Mushrooms & Spinach {Cookin’ Canuck}
One-Pot Beet, Rosemary & Kale Arborio Rice {Cookin’ Canuck}
Peanut Sesame Noodles & Veggies {Oh My Veggies}
Low Fat Vegan Mexican Taco Bowl {Veggies Don’t Bite}
Unstuffed Pepper Skillet {The Garlic Diaries}

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.

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One-Pot Curry Tomato Chicken & Potatoes

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

One-pot chicken recipes can’t be beat for weeknight meals. This one-pot curry tomato chicken with potatoes is filled with light, but satisfying flavors. 269 calories and 8 Weight Watchers Freestyle SP

Serves 4

Ingredients

• 8 boneless, skinless chicken thighs, trimmed
• 1/2 tsp salt, divided
• 3/4 tsp ground pepper, divided
• 1 tsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 1/2 cups diced red-skinned potatoes (1/2-inch dice)
• 1 1/2 tsp curry powder
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 3/4 cups canned crushed tomatoes
• 1 1/4 cup fat-free chicken broth
• 1/4 cup minced flat-leaf parsley
• Salt and pepper to taste

Directions

1. Season both sides of the chicken thighs with ¼ teaspoon salt and ½ teaspoon pepper.
2. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
3. Add the chicken and cook for 2 minutes per side. Transfer the chicken to a plate.
4. Heat the olive oil in the skillet. Add the onions and garlic, and cook until starting to brown, 2 to 3 minutes.
5. In the skillet, stir together the potatoes, curry powder, coriander, cumin, tomatoes, chicken broth, ¼ teaspoon salt and ¼ tsp ground pepper.
6. Bring the mixture to a boil, then reduce the heat to medium. Simmer for 15 minutes, stirring occasionally.
7. 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, about 10 minutes.
8. Stir in the parsley. Season to taste. Serve.

by Dara Michalski

Recipe Notes

Weight Watchers Points: 8 (Freestyle SmartPoints), 7 (Points+)

This post was originally published on March 14, 2016 and was updated March 20, 2019.

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