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
Servings: 4 servings
Calories: 268.9kcal
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 of 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 fat-free 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, about 10 minutes.
- Stir in the parsley. Season to taste. Serve.
Notes
Weight Watchers Points: 8 (Freestyle SmartPoints), 7 (Points+)
Nutrition
Serving: 2thighs + ½ c potatoes/sauce | Calories: 268.9kcal | Carbohydrates: 20.6g | Protein: 30.8g | Fat: 7.3g | Saturated Fat: 1.6g | Cholesterol: 116.1mg | Sodium: 848.9mg | Fiber: 4.2g | Sugar: 1.8g