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 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
Hello! I made this tonight, and it is very flavorful, but also very thin. I only used one cup broth and two cups coconut milk. Is there anyway to thicken it? Thank you!
Hi Stephanie!! Try using only 1/2 cup broth. That should leave you with a thicker curry. Or simmer the sauce 10-15 minutes longer on the saute function, until thickened. Either or should work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This one is amazing and so easy!
I am so glad you enjoyed it! Thank you Erika! xTieghan
I make so many of your recipes and love the way you craft flavours and ideas. (We made it with your naan too of course!) This was good— my family loved it but if I was making again, I would add half the fish sauce. While we love Thai flavours and often use fish sauce, two tablespoons was a bit much for this I thought.
Aw that is so great to hear! I am so glad this turned out so well for you, Jen! I hope you continue to enjoy my recipes! xTieghan
I don’t have fish sauce…anything I can replace it with?
Hey Liz! You can use an equal amount of soy sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This recipe was very flavorful. My family really enjoyed it. I made it using the Instant Pot. I would definitely make this recipe again.
Thank you so much Lindsey! I am so glad this turned out so well for you! xTieghan
Looks so good! Do you think I could substitute pork tenderloin for the chicken?
Hi Natalie! I am sure pork will be great. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’ve made this dish three times already this year and I’m picking up the ingredients to make it again tomorrow. Can’t stop, won’t stop. It’s my new favorite meal.
HAha that is so amazing to hear! Thank you so much Erica! xTieghan
This our absolute favorite recipe these days–so easy, delicious, and healthy! We have made it for friends and they loved it too! Thanks so much for sharing it!
Thank you Abby! I am so glad this turned out so well for you! xTieghan
We made this tonight and it was great. Only used 1 cup of broth and it was still very brothy so next time we will use all coconut milk to make it creamy. But this was so good! Thankyou! I enjoy your cook books!
I am so happy to hear that! Thank you for trying this Lauren! xTieghan
Best recipe I’ve made in a while. Definitely use chicken thighs. Next time I’d double the recipe because we like some leftovers, and this was just enough for me, my husband, and our boys age 2 and 1. I made some basmati rice and added steamed peas to the rice, and also roasted a head of cauliflower with yellow curry powder until it was not quite al dente and then processed it in the curry sauce In the IP (after taking the cooked chicken out) for 1 minute. Mostly because I got a late start on the cauliflower and didn’t have time to keep roasting it, but it melded the flavors together so well! I was licking the bottom of the serving dish. Will make again.
Aw this is so amazing to hear! I am so glad you loved this recipe! xTieghan
Two words, absolutely delicious!
Thank you Carina! xTieghan
This recipe is amazing! So many flavors! My husband said this is now his new favorite recipe. My sweet potatoes did get a little mushy in the instant pot but didn’t take away from the recipe at all. Such a great recipe
Thank you so much Tabitha! xTieghan
Tieghan,
I made this dish tonight and it was sooooo good. Had all the ingredients in my fridge so OT was a no brainer.
Thanks for the easy, delicious, 30 minute weekday meal. My family loved it.
Donna
Hi Donna! Thank you for trying this one! I am so glad it turned out so well for you and your family! xTieghan
Can I omit the cilantro or substitute something else for it? Everything else sounds AMAZING, but I’d hate to ruin it with dish soap…er, cilantro. 😉 Thanks!!
Hi Cara! Yes of course! I would use basil instead! I hope you love this recipe! xTieghan
Made this on stovetop minus the cilantro (which I did not have). I found it somewhat bitter and began hunting for chunks of sweet potato to assure it was in every mouthful of the chicken. The sweet potato sweetness helped but without that it was not a pleasant experience.
Hi Steve! I am sorry to hear that! Are there any questions I could help you with, or anything that could have gone wrong while making? Please let me know! xTieghan