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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.
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.
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.
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.
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.
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.
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!
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.
Servings: 6
Calories Per Serving: 655 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 medium shallots, chopped
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, peeled and grated
- 1/4-1 teaspoon cayenne pepper, use more or less to your taste
- 1/2 cup fresh cilantro, chopped plus more for serving
- 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
- 1-2 cups low sodium chicken broth
- 2 cups canned coconut milk
- 2 tablespoons fish sauce
- 2 cups fresh baby spinach
- juice of 2 limes
- kosher salt
- 2 cups cooked rice, for serving
- chili oil, for serving (optional)
- fresh Naan, for serving
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.
Yum! Do you have a vegetarian sub suggestion for the chicken?
Hi Lindsay,
Cauliflower would work well here! I hope you love this recipe, please let me know if you give it a try! xTieghan
I’ve made this recipe so many times and it’s a favorite! Sometimes I make it as written, sometimes I add broccoli (or sub for spinach) or make other vegetable changes, cashews are a nice touch too. Regardless of the approach it always takes me longer than 30 mins (partly because of slow knife skills and party my because I prefer to cook it down to a thicker sauce). Regardless, I adore this recipe, love that it’s so customizable, and who can resist adding some rice and naan? ?
Hey Casey,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
Did you happen to roast the sweet potatoes separately for the glamour pics and then add them in? I noticed they’ve held together really well and have some char on it, which doesn’t seem to happen when I’ve cooked it in the Instant Pot. If so, have you noticed any difference in flavor between the two methods?
Hi there! Yes, you can use either method 🙂 xTieghan
Love the flavors here! We have made a couple times but the chicken, Spinach and potatoes always seem to get a little slimey on me. Is that the coconut milk causing it maybe? Either way – flavors are spot on and still enjoyable!
Hi Candace,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
I tried this recipe and it sounds so good, but sadly the coconut milk did not thicken up at all. It was very watery, not quite sure why 🙁
Hey Bella,
Thanks for giving the recipe a try, the sauce is not really meant to thicken up, it should be more of a broth. Please let me know if you have any other questions! xTieghan
Oh my goodness, this was such a fabulous recipe!! I made it in my insta pot and it was perfect! This is one of those meals that my Fiance has requested to add to our dinner rotation! I can’t wait to try more of your recipes, I am so happy I found you! 🙂
Hi Sarah,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
I’ve made this recipe a couple of times in the stovetop and it’s amazing. I’m going to give it a whirl in the crockpot today! Hoping my coconut milk doesn’t curdle while cooking for that long ! Can’t wait to enjoy this for lunches again!
Hi Jigna,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
This is one of my favorite recipes! Since I live alone, a batch lasts me a few days, which is great! I usually warm up some naan in the toaster oven and serve warm, it’s such a tasty meal! I usually skip or substitute coconut aminos for the fish sauce due to a severe allergy, generally use kale instead of spinach (because that is usually what I have on hand), and only use one lime instead of two (just my personal taste preference!) Thanks for a great recipe! I love Half-Baked Harvest! 🙂
Hey Julia,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
Even though it’s suppose to be thin, I followed another commenters suggestion of mixing a little cornstartch with the sauce in a separate dish to add back into the boiling pot to thicken. I also used one can of coconut milk and one cup of broth to help the thickness. I made it in the instant pot. I added broth first, then coconut milk. Do not stir, but push the sweet potatoes down to get them in the liquid. Delicious and wonderful served with the rice and warm naan. We are trying new things in our house, and this was a good new recipe for us! A comforting dish. Thanks, Tieghan! ❤️
Hey Jen,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
This has become a real favorite of mine – it’s pretty quick to pull together and tastes delicious (especially the leftovers, which is key!). I’ve thought about adding broccoli or another veggie in addition to the sweet potatoes and the spinach – has anyone tried this?
Hey Julia,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! You can certainly add more veggies. xTieghan
Delicious! I made this in a regular pressure cooker and followed the instant pot instructions. I too had a thin sauce using 1 cup broth so I just reduced it about 8-9 minutes instead of 5. I will definitely make this again, thank you!
Hey Irene,
Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan
I made this on the stovetop last night, and it was delicious. I only used 1 cup of broth, but forgot to leave it partially uncovered so the sauce was a bit thin. I ended up making a slurry using 2 tsps. cornstarch and 2 tbsp. of the sauce to thicken it up about 5 minutes before I served it. I have little ones, who commented that it was “a bit spicy”. Since I had only used 1/4 tsp. of cayenne, I am planning to cut the ground ginger to 1 tsp. and will add a generous scoop of plain yogurt to their servings before bringing to the table. Will definitely make this again!
Hey there,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Thanks for sharing what worked well for you! Have a wonderful week:) xTieghan
This recipe is PERFECT as is. Sooo good. Gives me a thai curry vibe. It’s my go to for friends and family! It always impresses:)
Hey Olga,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
This recipe, the first time I made it, was just a simple curry that was outside of my normal rotation. However, I kept thinking about it! I love how easy the steps are and the timing allows me to prep stuff while something else is cooking. I can also do the dishes during simmer time so that everything is clean by the time the spinach and lime need to go in. Gorgeous colors, good nutrients, fun textures. It hits the spot every time and has become a favorite. I top with fresh cilantro, shallots, and chili crisp. Thanks for this Tieghan!
Hey Molly,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
I make this at least 1-2 times a month! So hearty, healthy & satisfying. I omit the chicken broth so that it turns out more like a curry and less soupy. Thank you Tieghan!
Hey Danielle,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
Omigoooodness. Absolutely delish ??
Thanks!!
Hey Pam,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan