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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
I am an adventurous eater and like a lot of different cuisines. The pictures looked so good that I had to try it, especially because I loooove coconut curries, and I thought this had a similar vibe. I also lived overseas for a period where I didn’t have an oven and cooked exclusively using this sort of stovetop method, so I thought I would try something new with it. Unfortunately, I didn’t really care for this mix of flavors even before the lime, and then adding two whole limes worth of juice at the end made the whole thing taste sour. To anyone who didn’t care for this like me, I would say try this same cooking method but with other seasonings, as there are many other good options out there!
Hi Kristen! I am sorry this was not a hit with you. If there are any questions I could help you with, please let me know! Otherwise, I hope you love all of the other recipes you try of mine! xTieghan
Hello home chefs and @halfbakedharvest fans! Quick tip – make a cornstarch rue to thicken the sauce if it’s too soupy. I’ve made this recipe three times so far and it was spot on with cornstarch added. Thank you, Tieghan, for another great recipe!
Thank you so much Alex! xTieghan
This dish is amazing!
I made this chicken for my family two nights ago, and we all agreed it’s the best ‘curry-type’ dish we’ve ever had! I had to sub curry powder for the turmeric, as that’s all I had on hand, and it was delicious. And I didn’t weigh my chicken, but used three cup up chicken breast. We couldn’t wait to have the leftovers again the next night, and dare I say it tasted even better. Thank you for this delicious recipe.
Wow yes!! I am so glad you all enjoyed this one, Lesley! Thank you! xTieghan
Made this tonight and my family really enjoyed it. I made brown rice in the instapot first, then the recipe in it too. Great, fairly quick mid-week dinner.
Thank you so much Dottie! I am so glad this recipe turned out so well for you! xTieghan
I just wanted to say that I have made this several times for my family and we all LOVE it, thank you!
Thank you so much Sherry! I am so glad this turned out so well for you! xTieghan
I made this last night just for me. I usually reserve recipes like this for when my son is visiting but I am bored with my usual meal of baked potatoes and soup during our “shelter in place”. This turned out amazing! I used bone-in thighs because chicken is hard to find in grocery stores here and this was all they had. I will definitely be making this again when my son can finally come back for a visit. Thank you!
Thank you so much Jenny! I am so glad this turned out so well for you and I hope your son loves it as well! I hope you are staying healthy and well! xTieghan
I made this in my instant pot and had great success. I followed the directions as is but omitted the sweet potato till the very end. I put the instant pot on saute after it was done and added the sweet potato and cooked them till they were tender. It didn’t take to long. I also made a roux of cornstarch and water to thicken it up a bit. It was excellent. We really enjoyed it. I will definitely make this again.
Hi Michelle! Thank you so much for trying this one! I am so glad it turned out so well for you! xTieghan
I’m ‘staying home’ as instructed I have no sweet potatoes but have cubed butternut squash in freezer. Think that would work?
HI! Yes, that will be delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made it! I forgot the chili oil, but did add 2 TB sugar to the pot. Was amazing. Everyone enjoyed it.
Thank you so much Jaylyn! xTieghan
I am quarantined right now, so thank you for this comforting recipe! I had most of the ingredients on hand so it was very easy to pull together.
I am so glad this worked for you and turned out so well! Thank you Andrea! I hope you are doing well! xTieghan
I doubled the chicken the chicken and sweet potato, served with brown jasmine rice. So yummy … everyone went for seconds!
I am so glad you all loved this! Thank you for trying it! xTieghan
Very delicious recipe. We definitely agree that we could cut back on some broth the next time we make it!
Thank you Haleigh! xTieghan
Just made this…..honestly one of the greatest things I’ve ever eaten……let alone actually MADE MYSELF?! Amazing. Make it.
Yes! That is so amazing to hear! Thank you so much Marie! xTieghan
Loved the recipe and finished product (as always, your recipes are my fave!) but had some trouble searing the chicken for some reason…used an enameled Dutch oven, 1T of Sesame and 1T of EVOO and chicken thighs. The recipe said to sear for 2mins but the chicken was stuck to the pot when I tried to turn over. Left it no longer thinking once it was brown it would naturally release but didn’t. When I finally turned, the other side did the same thing. Any thoughts or suggestions would be appreciated! Thank you!!
Hi Melissa, hmm that is odd. There really is no reason the chicken should have stuck. Was it a different variety than you normally use? Not sure what happened!
Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Made this tonight and it was very good. I made sure the chicken was well coated in the turmeric, ginger and oil and let it sit while I prepped everything. I used 3 large handfuls of mixed greens (power blend). I used 1 c of broth and a whole can of coconut milk. It was plenty soupy. Will definitely make again. Served with brown rice.
Thank you so much Danita! I am so glad this turned out so well for you! xTieghan