Chicken Curry with Coconut Milk

Chicken, curry spices, potatoes and coconut milk give this dish an aromatic flavor you’ll really enjoy. Enjoy this over basmati rice for a complete meal (or great with roti).

To make this light I use skinless chicken and I remove all fat. I buy Light Coconut Milk from Trader Joe’s, it’s is half the points of regular coconut milk. I am starting to see other brands carry it as well.

Chicken Curry with Coconut Milk
Gina’s Weight Watcher Recipes
Servings: 6 • Size: 1 thigh with sauce and potato • Old Points: 4 pts • Points+: 4 pts
Calories: 160.0 • Fat: 6.3 g • Protein: 15.0 g • Carb: 10.5 g • Fiber: 1.3 g • Sugar: 0.3 g 
Sodium: 63.9 mg  without salt

  • 1 tbsp olive oil
  • 1/2 tsp roasted cumin
  • 1-1/2 tsp garam masala
  • 2 tsp curry powder
  • 1/2 onion, minced
  • 5 cloves garlic, minced
  • 1 large tomato, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1/2 cup light coconut milk
  • 3/4 cup water
  • 1 large potato, peeled and diced small
  • 6 skinless chicken thighs
  • kosher salt to taste

Add oil to a large pan, on medium heat. When oil is hot add onion and garlic and sauté. Add cumin, masala and curry powder and mix well. Place chicken in the pan and season with salt. Mix together with all spices and brown on both side for a few minutes.  

Add tomatoes, cilantro, water, coconut milk and adjust salt to taste. Mix all ingredients and cover pan, simmer on low until chicken is cooked through, about 20 minutes. Add potatoes and more water if neccesary and simmer, covered an additional 5-10 minutes.