Next Post
One Bowl Chocolate Chunk Chai Banana Muffins.
This post may contain affiliate links, please see our privacy policy for details.
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.
You said there’s fish sauce in this recipe, is there a specific type of fish sauce? is there a good substitute if i can’t find fish sauce?
Hey Sharon,
I like the thai kitchen brand, you can also use soy sauce in place of the fish sauce. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Love this recipe. It’s very versatile too. I double the sweet potatoes and it comes out more stew like, which is AMAZING. Then sometimes I swap out the spinach and sweet potatoes for red bell pepper and carrots for a saucier more coconut curry like meal. I always make in the Instant Pot too. So quick. So good. So worth making.
Hey Rosemary,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
Complete restaurant quality taste! Loved it! I didn’t have ginger powder or fish sauce, but I had fresh ginger and subbed. It was so delicious! I used skinless thighs, and prepared in a low side dutch oven, perfect <3
Hey Barb,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
I can’t wait to try this! I’m wondering if I need unsweetened or sweetened coconut milk? Looks delicious!
Hey Bekah,
I like to use unsweetened coconut milk. Please let me know if you give the recipe a try, I hope you love it!! xx
Love this recipe! The ultimate comfort stew. I have made it several times in the instapot. The sweet potatoes will be mushy if you cut them too small, but it honestly just adds to the amazing flavor. To avoid, cut them in bigger chunks.
Hi Andrea,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
One of my BFFs and I had a Harry Potter night and we made this and it is SO unbelievably delicious. However, I did get some tumeric on my fingers and it lasted way longer than I would have thought possible, so any tips you have to get that off would be helpful, lol. Can’t wait to make it again.
Thanks for giving the recipe a try Courtney!!
LOVE this recipe! So easy and it always pleases.
Hi Cori,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Jackpot!!
Prepared in the pressure cooker and used chicken thighs. Left, skied 15k and came back to the most delicious and comforting dinner!! This totally hit the spot on so many levels. I think the extra time sitting and natural releasing thickened up the broth perfectly. Can’t wait for the leftovers ?
Thanks for the great recipe!
Hi there,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
I LOVE this recipe. I’ve made it several times, with both thighs and breasts. Thighs stand out as my favorite. Loving it for the cold snowy Colorado nights. Chef’s kiss!
Hi Kate,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks sos much for making it! xTieghan
Made this last night for a crew of a dozen 20 somethings and they absolutely loved it. Honestly, their ooohs and ummms were kind of embarrassing haha. We had zero leftovers. Thanks for the delicious recipe!
Hey April,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Delicious! Full of flavour!
Hi Laura,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Sooooo good!!! Made this for dinner tonight and already looking forward to having the leftovers tomorrow 🙂 The lime and little bit of heat pair so well together. I will definitely add this to the regular recipe rotation!
Hey Olivia,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
You know it is a good recipe when you’re making it for the 3rd time in 3 weeks…and I rarely repeat the same recipe in a month.
Hey Lindsey,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Fabulous (and healthy)!! As suggested by the author, I substituted tumeric for curry (I didn’t have any curry). I’ve made this twice this month and I have recommended this recipe to vegan friends.
Also tried the homemade naan — yum!!
Thanks for the sharing your recipes!
Hi Debbie,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Wow, adding this as another favourite. This is delicious and hardy. The only changes I made were that I didn’t add cilantro and threw in about 10 mushrooms. ? I made this in a Dutch oven and it was so easy!
Hi Juli,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan