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This Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes is a fusion of Thai flavors. It’s the perfect bowl of warming comfort food that’s full of color and flavor. Made with chicken breasts or thighs, spices, sweet potatoes, bell peppers and creamy coconut milk. It’s cozy, creamy, just perfectly spicy, and filled with vegetables. Finish each bowl off with steamed rice, herbs, and plenty of lime.
And here we are, the first recipe of the new year. I’m not sure I’m ready for another full year of recipes (when you start to think about it…it’s a lot of recipe). But ready or not I’m excited, especially for the recipes I already know I have coming.
I wasn’t sure what to post today, I had some options, but this ended up feeling like a good fit. It’s healthy, but cozy. And since we’re enjoying below freezing temps here, I decided that this is what I’d want to be making today.
Plus, I love the colors, the flavors, and the fact this is pretty simple to make.
The details – start with seasoning the chicken
The spice mix on the chicken is key to the flavor. It’s a mix of turmeric, ginger, and black pepper. Toss the chicken with the spices. Then, if you can, let the chicken sit in the spices to take on ever more flavor. You don’t have to do this, but an overnight hang in the fridge does add a little more flavor to the dish.
That’s really the only “prep” step.
Next, sear the chicken in a big dutch oven style pot and get it a little crispy. Then pull the chicken out and in goes everything else. Sauté the vegetables, bell peppers, shallots, and garlic, and add chili flakes to taste. Then toss in the sweet potato and pour over the coconut milk.
I love adding a couple tablespoons of fish sauce too. I highly recommend this, but you can use soy sauce as well.
Braising
When everything is in, just cover the pot and let the chicken slowly cook in the coconut milk. It doesn’t take too long, about 25 minutes or so for thighs, shorter if you’re using breasts.
The the coconut milk is obviously creamy and flavorful. But it also prevents the chicken from drying out and creates super tender pieces of chicken.
Since this is such a saucy dish, I love to make a big pot of steamed rice and serve the chicken over the rice. Then top the chicken with lots of Thai basil, lime juice, and salty peanuts for a nice crunch…so delicious!
This one is simple, healthy, and delicious. It’s the perfect (non-boring) recipe to really kick off the new year!! Oh and lastly, while it’s not traditional to Thai cooking, a side of fresh, warm naan is especially delicious with this creamy curry sauce.
Looking for other healthy dinner recipes? Here are my favorites:
30 Minute Creamy Thai Turmeric Chicken and Noodles
Healthier Italian Wedding Soup with Lemon and Garlic
25 Minute Thai Black Pepper Chicken and Garlic Noodles
Lastly, if you make this Coconut Milk Braised Black Pepper Chicken, 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!
Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes
Servings: 6
Calories Per Serving: 547 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless, skinless, chicken thighs or breasts, cut into 2-inch chunks
- 1 tablespoon ground turmeric
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- kosher salt
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 bell peppers, sliced
- 2 medium shallots, chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon chili flakes, or more
- 2 cups cubed sweet potatoes
- 2 cans (14 ounce) full-fat coconut milk
- 2 tablespoons fish sauce (or soy sauce)
- 1/2 cup fresh cilantro, chopped
- steamed rice, for serving
- 1/2 cup Thai basil leaves
- 2 limes
- roasted peanuts
Instructions
- 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan. 3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.
I have to say this was very bland for me and I actually added extra spices. And like what others said, mine is yellow for some reason. Doesn’t look anything like the picture.
Hi Courtney,
Sorry to hear this recipe was not enjoyed, thanks for giving it a try! xTieghan
I just made this for the second time, it’s a winner! I added some red lentils this time and added some spinach at the end, it was so good!
Hey Maggie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
LOVED this! Would definitely make again and already can’t wait for dinner tomorrow night! One note – if you’re using a Dutch oven stay closer to 20 minutes on the simmer. I let it go closer to 30 min and the sweet potatoes + peppers were a bit mushy. Lesson learned. But delicious and a must try!!
Hey Jennifer,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
SIL shared the recipe after I enjoyed it as a leftovers. It was delicious then & even better when you simmer your whole house with these spices.
Hey Jean,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
I love this recipe & I make it once a week! The flavor is great but mine looks a bit more yellow than yours. Either way, one of my favorites and makes wonderful leftovers. Thanks!!
Hi Brianna,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
This recipe was absolutely delicious. It came together easily and all of the flavors together were like a warm hug! The lime and basil at the end brightened it up beautifully! Keeping this in our weeknight dinner rotation – made plenty for leftovers too – a mothers dream! Thank you for sharing this recipe! xo
Hey Gabbi,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Can you do this in the Instant Pot?
Hey Alyson,
Sure, I would do 8 minutes on high pressure. Let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan. I made this chicken recipe and it tasted really good. Only I didn’t get the curry to become this nice dark yellow colour. Maybe i didn’t use enough turmeric or the Indian one is not as yellow. It still tasted great and i also added some fried onions as a garnish.
I didn’t get the dark color either and I’m not sure. Must have something to do with the searing step?
Hey Aneesa,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Made this for our dinner club and it was fantastic!!
Hey Kimberly,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
This dish is amazing-wonderful flavors and incredibly delicious. Quick and easy to make. I used cauliflower rice in place of rice and added sliced cherry tomatoes.
Thank you!
Hey Tami,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
LOVE Half Baked Harvest recipes. Probably make one twice a week! Made this tonight and it was good but there still was something missing. A kick of some sort. Even added some Sriracha but it didn’t do it for us. Also I would add a little less fish sauce bc it was a bit overpowering. We’ll try again!
Hey Liv,
Thanks for giving so many recipes a try, I am sorry to hear this one was not enjoyed. Let me know if I can help in anyway! xTieghan
Wanted to try something different with b/l s/l breasts and my first go-to for ideas was HBH…. Didn’t disappoint! My family loved it, great flavours, had everything in, a win by all accounts. Again!
Thx HBH!!
Hey Michelle,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Made this for dinner last night, had leftovers for lunch and dinner again…it was that good! It truly had restaurant quality flavor that I would otherwise pay to be served. So delicious. Thanks for another great recipe!!!
Hey Summer,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Another winner! Super easy to make and absolutely delicious. I prepped the chicken and the veggies earlier in the day to cut down on the cooking time later. Didn’t take long at all!
Hey Brittany,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Made this last night for my girlfriend and her family as she just gave birth and I wanted to give them one less meal to worry about. It was so delicious! I took out the chilis to keep her milk mild for her little one, but this recipe is choke full of great ingredients for nursing moms!
Hey there,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan