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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this meal last night for me and my partner- delicious and super flavorful! Your recipes are my go to- plenty of variation but easy to find ingredients when I’m at the market. Thank you!!
Hey Alyssa,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Really yummy! Only issue I came across was the sweet potatoes not getting cooked enough. Next time will roast them a little first and dust them with the same spices as the chicken for extra flavor!
Hey Abby,
I love to hear that this recipe was a winner, thanks so much for testing it out! Sorry to hear about the sweet potatoes. Have a great week! xTieghan
This is going to be on our regular menu!!! The most delicious and it tastes exactly how it should from the photo 🙂
Hey Molly,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
SO dang good! I added more vegetables and omitted potatoes because my kids don’t like them but still fantastic! Served with warm naan. Will definitely make again.
Hey Katherine,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
I made this for dinner tonight and can’t stop thinking about it. It’s one of those meals you don’t want to be over! Took me a little longer to make than what was posted, but I’m not the fastest in the kitchen… totally worth the time though!
Hey Megan,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Ahhmaaaazing!! So delicious! Followed the recipe as written and it was perfect! The whole family enjoyed it!!
Hi Nancy,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
1. This looks so totally delicious, just holding off on making it, I have a feeling it will be on next weeks meal plan. 😉
2. How does the broth in your IG video become so dark? It goes from pale coconut milk colour to a dark almost transparent broth, any tips on how to accomplish this?
3. Where do you get your serving bowls from? I ADORE them!
I have the same question as your number 2! The pictures look dark and brothy, and mine came out yellow and creamy because it’s all turmeric and ginger and coconut milk. I have no idea how you’d get anything like the pictures.
Hey Jenn,
Thanks for giving the recipe a try. My only guess is that my chicken is darker, otherwise, I didn’t use anything other than what is in the recipe. xT
Well we all really liked it — the taste and texture was excellent — so I’ll make it again.
Hey Jenn,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Hey Rosie,
The darkness I guess comes from really browning the chicken and the turmeric. Unfortunately, I do not have a link for these bowls, they are vintage. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Tieghan – AMAZING flavors as always!!!! Loved the colors too 🙂 Your food is so inspiring!!!
Hey Lee,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Loved the flavor and really easy to make! Only thing I have to say is mine didn’t brown like the pictures… mine stayed very yellow… not sure if that would change the taste at all?? I will be making this again!
Hey there,
I love to hear that this recipe was a winner, thanks so much for testing it out! Sounds like your chicken needed to brown a little more? Have a great week! xTieghan
4-stars only because I didn’t reduce the coconut milk down far enough (reduce it so it looks like the picture; mine was yellow/orange, not brown). There is huge potential with this recipe and I plan to make it again to ensure it works! My husband thought it could have been slightly more spicy too. I can’t wait to try this with shrimp also. Thanks!
Hey Emily,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
I just made this and WOW! It is absolutely delicious. A keeper for sure! Amazing flavors! Thank you for posting.
Hey Megan,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
I would like to add more veggies such as zucchini. When should I add the zucchini so it doesn’t get overcooked?
Hey Courtney,
I would add with the chicken in step 3, I think larger chunks of zucchini would work best for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
When do you add the cilantro?
Hi Maria,
The cilantro is added at the end of step 3. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can’t wait to try this! Do you think I could use one can coconut milk and sub broth for the rest instead? Two cans of coconut is a lot and I unfortunately only have one can in my cupboard right now! Thanks
Hey Lisa,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi in your ig video you mention cumin but it’s not listed in the ingredients above.
Hey Shalini,
You can add 1 teaspoon of cumin. I hope you love this recipe, please let me know if you give it a try! xTieghan
I had the same question on the cumin, I didn’t add it in since it wasn’t listed in the version I printed – i think the addition of cumin will help! Thanks
Hi Nancy,
Yes, you will want to use 1 teaspoon of cumin:)