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This 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice is a fusion of Thai and Indian flavors. It’s the perfect bowl of warming comfort food that’s also healthy…and so delicious. Quickly made in your instant pot (slow cooker, or on the stove) in just about 30 minutes. Made using good for us ingredients like high protein chicken, antioxidant-packed spices, sweet potatoes, spinach, and creamy coconut milk. It’s cozy, creamy, a little spicy, and filled with vegetables. Finish each bowl off with steamed rice and serve with fresh naan. You’ll have the perfect healthy chicken curry that can be enjoyed any night of the week. Bonus? The leftovers are even more delicious the next day.

overhead photo of 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice with hands on bowl

This is the very first post of 2020…and the very first post of a whole new decade too. I hope you all had a great NYE and enjoyed a laid back New Years’ Day. Our NYE day was low-key but very fun. We spent the afternoon playing kickball in the snow, just what everyone wanted. At night I ended up making my Indian Coconut Butter Cauliflower along with my Chicken Tikka Masala from the HBH Super Simple Cookbook. This was not what I had planned on making for NYE, but it was delicious and everyone really enjoyed it.

Today I’m feeling so excited for the new year and ready to jump right into work. Anyone else feeling the same? Something about January 2nd is always so exciting. There’s a whole fresh new year ahead…kind of like a blank slate!

Today kicks off the start of healthy January 2020. If you missed it, I rounded up all my favorite healthy recipes on Tuesday. But today I’m sharing a new family favorite. I debated sharing a salad, but in the end, this just felt right for today. This dish is so GOOD and it’s filled with healthy ingredients too.

raw chicken sitting in marinade before cooking

The Inspiration…

Like the majority of HBH recipes, this was inspired by my family. I made this over Christmas break because everyone, even my brothers, all enjoy a spiced chicken curry. I wanted the flavors to be somewhat of a mix between Thai and Indian and I wanted the sauce to be extremely creamy.

Most importantly, I wanted to create a cozy, warming winter curry that was healthy, filling, and delicious. Quick and easy was a top priority as well!

I did some googling, looked through past HBH recipes, and ended up combining a few HBH recipes to create this one. The outcome? An easy chicken braised in coconut milk that’s delicious when served over rice…and with a side of naan. Of course.

chicken cooking in instant pot

Here is exactly how to make this…

For starters, this chicken braised in coconut milk can be made in the instant pot, slow cooker, or on the stove-top. I prefer using the instant pot, but either method is great. The instant pot just seems to always leave me with perfectly tender chicken that’s never dry, plus it’s so easy.

The dish starts out simply by tossing the chicken with plenty of turmeric and ground ginger which is key to creating a really flavorful chicken. Sear the chicken to give it even more flavor.

chicken and herbs in instant pot

Then toss in a good amount of shallots and garlic, more ginger, sweet potatoes. and a touch of spices too. Stir this all together, then add your broth and coconut milk.

If using the instant pot, lock the lid and let it do its thing.

As this cooks, the aroma in the kitchen is truly incredible. It’s almost Indian like, but with a Thai twist.

chicken, herbs and sweet potatoes in instant pot

Once done cooking, all you need to do is simmer the sauce down a little, then stir in a good amount of both spinach and lime juice.

And that’s it. Simple. Simple.

I served my chicken over steamed rice with some fresh naan for scooping up the creamy, coconutty sauce. If you want to go the extra mile, make some homemade chili oil, but swap the garlic for shallots. it’s DELICIOUS spooned over top the curry.

Alternately, you could serve the chicken on its own or over brown rice for a whole grain option. Rice noodles would also be delicious.

overhead photo of 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice

How are the leftovers?

I swear they taste even better the following day. The flavors have time to mend and the sauce is just more intense. This would make for a great lunch to pack up and take to work, or just enjoy the leftovers for dinner. Either way, you’ll have an amazing meal to enjoy not once, but twice…assuming you’re not serving more than four people.

I can’t tell you how much I love this recipe. This curry is SO flavorful, SO full of color, and filled with good for us ingredients. Yet it feels totally comforting with the sweet potatoes, creamy coconut milk, and rice. The best part, well aside from all the deliciousness, is that this requires only one pot and is ready in just about 30 minutes. Perfect.

And with that, have a wonderful (healthy) start to 2020!

overhead close up photo of 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice

If you make this 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

watch the how to video:

30 Minute Chicken Braised in Coconut Milk with Sweet Potatoes and Rice.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 495 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Stove Stop

  • 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
    3. Reduce the heat to low.  Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.
    4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.

Instant Pot

  • 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Turn the instant pot off. To the instant pot, add 1 cup broth, the coconut milk, and fish sauce. Cover and cook on high pressure for 8 minutes.
    3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the spinach and lime juice. Season to taste with salt.
    4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.

Slow Cooker

  • 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Heat 2 tablespoons oil in a large Dutch oven or pot set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Transfer the chicken and potatoes to the slow cooker. Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
    3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt.
    4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
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Comments

    1. Hey Gregg,
      Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan

    1. Hey Erin,
      For this recipe I probably wouldn’t, the bones would get in the way of enjoyed the dish:) Please let me know if you have any other questions! xx

  1. 5 stars
    I left a message but it seems to have disappeared.
    I said the recipe looked amazing and could I use spinach?
    You seem to love new years eve and new year. I had a marvellous start to 2022. It was a Saturday and my youngest grandson was to have his barmitzvah. I fell in the house and broke my shoulder. Painful isn’t the word. I couldn’t go to the barmitzvah and a lot of people didn’t go because of covid 19 but he had fun and I spent 6 weeks in bed. I’m 77 so I’m lucky that’s all I broke.
    I also wanted to say how nice it is to see you replying to everybody.

    1. Hi Judy,
      Yes, you can use spinach, that will work well for you:) Please let me know if you give the recipe a try, I hope you love it! xTieghan