Chicken · Indian · 30 min
Spicy Bombay Chicken Skillet with Potato, Tomato, Zucchini & Cilantro
- 30 min
- 2–6 servings
- 605 kcal / serving
A one-pan skillet brings tender chicken with potatoes, tomatoes, and bright vegetables. The spice blend and cilantro finish bring depth in a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 lbchicken thighs, boneless skinless
- ½ small bunchcilantro
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- ¾ lbnew potatoes
- 1orange bell pepper
- ⅛ cuppine nuts
- ½ mediumyellow onion
- 1 mediumzucchini squash
- jalapeño peppers
- orange bell peppers
- yellow onions
From the pantry: coriander, ground, crushed red pepper, cumin, ground, extra virgin olive oil, salt, turmeric, ground
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- ¾ lbnew potatoes
- 1orange bell pepper
- ½ mediumyellow onion
- 1 mediumzucchini squash
- jalapeño peppers
- orange bell peppers
- yellow onions
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
- ⅛ cuppine nuts
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| jalapeño pepper | 1 | 2 | 3 |
| new potatoes | ¾ lb | 1 ½ lb | 2 ¼ lb |
| orange bell pepper | 1 | 2 | 3 |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Boil the potatoes in a medium pot until fork-tender, about 10–15 minutes, then drain.
- Mince the ginger and garlic; dice the onion, bell pepper, zucchini, and jalapeño, and place all in a bowl.
- Pat the chicken dry and cut into bite-sized pieces.
- Heat the skillet and add oil, then cook the chicken and vegetables until the chicken is golden and almost cooked through, about 6–7 minutes.
- Shave the cilantro leaves from the stems and mince them, discarding the stems.
- Add half of the cilantro, diced tomatoes, pine nuts, and the spices to the skillet; simmer until the sauce thickens, 3–4 minutes.
- Drain the potatoes and add them to the skillet; stir to combine and remove from heat.
- Serve, garnishing with the remaining cilantro.
Two tips
- Prep ahead by finely chopping garlic, ginger, onion, peppers, and cilantro and storing in separate bowls for quick assembly.
- Leftovers reheat well in a skillet with a splash of water to loosen the sauce and warm through.
Nutrition per serving
- Calories
- 605 kcal
- Protein
- 53 g
- Carbs
- 49 g
- Fat
- 23 g
- Fiber
- 12 g
- Sodium
- 284 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.