One-Pot Curry Tomato Chicken & Potatoes

One-pot chicken recipes can’t be beat for weeknight meals. This one is infused with curry spices and light, but satisfying flavors.

I had no intention of making this 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.

I hesitate to call this a curry because it’s missing some of the component 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 flatbread dipping.

It typically use boneless, skinless chicken thighs in recipes like this, 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 an order or flatbread or brown rice for a delicious, easy dinner.

Other healthy one-pot dinner recipes:

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

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.

One-Pot Curry Tomato Chicken & Potatoes

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Nutrition Facts
Serving Size	2 chicken thighs + ½ cup potatoes/sauce |
Amount Per Serving	As Served
Calories 638kcal Calories from fat 168
% Daily Value
Total Fat 19g	29%
Saturated Fat 5g	25%
Transfat 0g
Cholesterol 365mg	122%
Sodium 1635mg	68%
Carbohydrate 33g	11%
Dietary Fiber 6g	24%
Sugars 8g
Protein 82g

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

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Preparation 10 mins

Cook Time 40 mins

Total Time 50 mins

One-Pot Curry Tomato Chicken & Potatoes…Healthy, easy and the perfect recipe for a weeknight dinner recipe! 269 calories and 4 Weight Watchers SmartPoints

Serves Serves 4     adjust servings

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 cumi
• 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

Instructions

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 From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 4 (SmartPoints), 7 (Points+), 5 (Old Points)

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