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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 full-fat coconut milk. It’s cozy, creamy, a little spicy, and filled with vegetables. Finish each bowl off with steamed white 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 top with cilantro leaves.
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.
Watch the How-To Reel
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.
This post was originally published on January 2, 2020
Made this tonight in the Instant Pot – I added the sweet potatoes AFTER the pressure cooking was finished and they came out great! Tender but still intact. We will definitely be having this again soon ?
That is so great to hear! Thank you so much for trying this Megan! xTieghan
Loved it! A new go to for us. I made it in the instant pot and the potatoes fell apart – I think I’ll try the stove top next time (I can never seem to get instant pot recipes right!) Thanks for a great, easy meal 🙂
Thank you Ashley! I am so glad these turned out so well for you! xTieghan
I made this as directed and found it to be way too brothy. I’d been hoping for a rich sauce but it was like soup. The sweet potato pieces disintegrated into nothingness. Overall, it was a big disappointment.
Hi Jenn, sorry this was not what you had expected. Next time use only 1 cup of broth or skip the broth and use 3 cups coconut milk. This will ensure a rich and creamy sauce. Please let me know if you have any other questions. Thank you! xTieghan
Super yummy and flavorful. Love the fish sauce, it calls for more than recipes usually suggest, but I loved it!! I Only use Red Boat fish sauce, it’s the best! Next time I will cut the sweet potatoes into larger chunks as they cooked down to be very soft and then nonexistent. Love this recipe, and the infusion of flavors! Well done Tieghan!! Thank you! And I got the second cookbook for Christmas, I am in heaven.
Ahh that is so great! How are you liking it?! I am so glad you liked this one, Jill! Thank you! xTieghan
The flavor in this is awesome! Mine was a soup like consistency and would have also bee good with rice noodles instead of rice. Will definitely make again! Thanks Tieghan!
Thank you Anne! I am really glad this turned out so well for you! xTieghan
From another Colorado kitchen to yours- Just made this for dinner and…OMG! The flavor was outstanding and it was a hit with the whole family! I think I need to cut my sweet potatoes into bigger chunks or reduce my cooking time a bit, they were a little mushy. I’ll definitely be making the chili oil in large batches!
I am so glad you loved this Holly! Thank you so much!! xTieghan
I made this tonight on the stovetop and I can’t get over how good it was! It was such an interesting mix of flavors – so warming and delicious. Definitely a keeper 🙂
Thank you Andi! I am so glad this turned out so well for you! xTieghan
So we are doing keto right now and I knew I could convert this with Cauliflower rice. Turned out really good!
Thank you Michelle! I am so glad this turned out so well for you! xTieghan
Sounds amazing! I am going to try it but once the chicken cooks I will add the sweet potatoes to cook at the end On sauté mode while the sauce thickens. Vegetable ALWAYS get to mushy if you pressure cook them and worse with natural release.
Looks great!!
Thank you JoAnne! I hope you love this if you get a chance to try it! xTieghan
I bought unsweetened coconut milk – will that work?
HI Hope! Unsweetened coconut milk is perfect! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look so yummy! Thanks for sharing this, I’ll have to make it sometime! Happy New Year! 🙂
Happy New Year Justin! I hope you try these! Thank you! xTieghan
This looks delicious. Do you recommend cutting up the chicken breast before cooking in the instant pot or shredding after?
Thank you. Liz
Hi Liz! I would leave the breast whole, then you can cut after cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks delicious. If you use chicken breasts, do you cut them up before putting in the instant pot or shred after cooking? Thank you. Liz
Hi Liz! Leave the breast whole, then you can cut after cooking or when serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This chicken dish looks amazing! I totally need to try this asap!
Paige
http://thehappyflammily.com
Thank you Paige! I am so glad you liked this! xTieghan
Happy New Year! ? Here’s to a delicious 2020 ?
This looks so good, will make it this month.
Doing your sheet pan fajitas tonight ? xx
I hope you love those Kelly! Thank you so much! xTieghan