One-Pot Curry Tomato Chicken & Potatoes

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.

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Recipe Notes

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