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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.
I LOVE THIS RECIPE! I make it so often in the colder months! Definitely a favorite
Hi Lexi,
Happy Friday!! Thanks so much for trying this recipe and sharing your review, so glad it was a hit! xT
I keep seeing that this is a “healthy” dish but no nutritional information provided?
Absolutely love this recipe – I’ve been wanting soup in the colder weather and modified this recipe up to 4 cups of broth and added half a head of cauliflower and a teaspoon of curry powder. If I have any other veggies laying around I’ll throw them in as well! I look forward to my “soup” that I meal prep on Sunday’s throughout the week.
Hi there,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
Made this tonight. I added extra sweet potatoes and curry paste, but oh my goodness this is the best curry dish I have ever made (and I have made a lot). So so good, this will definitely be a staple in our house. Thank you.
Hi Tracy,
Wonderful!! I love to hear that you have been enjoying this recipe and appreciate your notes and feedback! xT
This recipe is good, healthy and easy. For ease of cooking I would give this 5/5 stars. For health 5/5 stars but for taste I would give it 3/5. It’s a good everyday recipe but not my favorite. The flavor is much more mild than other websites. I will probably make this recipe again but it’s not a favorite of mine!
correction “others ON this website”
Hey Maggie,
Fantastic!! Thanks so much for giving this recipe a try, I’m so glad it was delish! Have a great weekend:) xx
Would you suggest an appetizer to go with this dish.
Thank you
Hey Sandy,
Here’s some recipes you might enjoy:
https://www.halfbakedharvest.com/sweet-corn-wontons/
https://www.halfbakedharvest.com/charred-peppers/
https://www.halfbakedharvest.com/summer-rolls/
https://www.halfbakedharvest.com/crispy-sesame-ginger-egg-rolls-with-sweet-chili-sauce/
I hope this helps, please let me know if you have any other questions! xT
This was the perfect weeknight dinner. Great flavors and super easy for a busy household. Well done!
Hey Jessica,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
I loved this recipe. The addition of chili oil for serving was something I wouldn’t have tried on my own but I loved it.
Hey Kimberly,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
This was a quick, easy and healthy weeknight dinner. The broth was incredible! Love this one
Hey Christina,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
Loved this recipe and used extra vegetables.
Added another sweet potato, a Fresno chile, fresh cauliflower, and one red bell pepper.
I only used one cup of broth and a full can of coconut milk by Arroyo.
I added 5 Tbsp of Thai Red curry paste as well as 1 Tbsp of maple syrup.
I did not add the cilantro till the end.
Hey Susan,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
New to your site – this recipe was kid approved! Delicious sauce – AND it was the perfect sneaky vegetable dish. I chopped the spinach so it could be less detected and just looked like herbs. I seared the chicken – then removed it while I cooked the spices and threw it back in after the sweet potatoes were coated. Lovely dish! Thanks! We will do this one again!
Hey Laura,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
Has anyone subbed chicken for tofu here?!
Hi Brooke,
I’ve not tested that, but I don’t see why it wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xT
Just made this for a cozy New Years meal and it was delicious! Didn’t have fish sauce so used soy sauce instead – still turned out great! Excited to try more recipes in 2023.
Hey Maria,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Can you use lower fat coconut milk with this? Thank you!
Hi Vivian,
Yes, that is just fine for you to use! Let me know if you give this recipe a try, I hope you love it! xT
Does anyone else have trouble with the sauce thickening? Any tips to help with this?
Hey Emily,
Thanks for giving this recipe a try, the sauce is not supposed to be thick here:) Please let me know if I can help in any other way! xx