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Chicken Potato Curry

A delicious bowl of Indian flavors!  Sautéed chicken and perfectly cooked potatoes in a creamy tomato curry sauce.  Great for a beginner to Indian food!  
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 6


  • 2 Medium Russet Potatoes, Peeled
  • 2 Pounds Chicken Breast
  • 1 Tablespoon Coconut Oil
  • 3 Tablespoons Curry Powder
  • ½ Medium White Onion
  • 2 Cloves Garlic
  • 7 Ounces Canned Light Coconut Milk
  • 14 Ounces Canned Diced Tomatoes
  • 4 Ounces Canned Tomato Sauce
  • Salt & Pepper, To taste
  • Cilantro, For Garnish
  • 1 Cup Uncooked Brown Basmati Rice
  • 1 ¼ Cup Water


Curry Directions:

  • Cut chicken breast into 1/2 inch cubes, season with salt & pepper then set aside.
  • Cut peeled potatoes into 1/2 inches cubes then set aside.
  • Slice onion into thin 1/2 inch strips, diced garlic then set aside.
  • Mix curry powder and coconut oil in a small bowl until well combined. Heat a large skillet on medium-high heat for one minute, then add curry oil mixture. Heat for one minute.
  • Add onions and garlic into the skillet and heat until onions are translucent.
  • Add chicken to skillet and mix well with other ingredients.
  • Reduce heat to medium and cook for about 15 minutes.
  • Add coconut milk, tomato sauce, diced tomatoes (with liquid), and potatoes to skillet.
  • Stir until well combined. Reduce heat to simmer, cover, and cook for 45 minutes.

Rice Directions:

  • Add rice and water into pot and bring to a boil.
  • Add a dash of curry powder and stir.
  • Reduce heat to simmer, cover with lid, and cook for 40 minutes.
  • Once cooked, fluff rice with fork.

To serve:

  • Scoop 1/4 cup rice and 1/2 cup curry into bowl.
  • Top with fresh cilantro.


Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 6- (7 SmartPoints Per Serving) CALORIES: 212 FAT: 5 SATURATED FAT: 3.1 CARBS: 38.5 FIBER: 2.9 SUGARS: 0.7 PROTEIN: 4.4