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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
Hi! Could you freeze this?
Thanks again. It’s delicious!
Hey Kailey,
So glad you enjoyed this recipe! I haven’t tried freezing this, but I’m not sure that would be the best option. I feel as though the sweet potatoes and rice could end up getting soggy. I hope this helps! xTieghan
Super easy to make in the instantpot. I didn’t have spinach so I used kale, and I left out the fish sauce because I also didn’t have that. My chicken came out slightly overcooked, but I enjoyed the flavors of the dish. I will probably play around with the meat to veggie ratio next time to get more veggies into our diets. My 2-year-old loved this too!
Hi Blayre!! I am so glad this recipe turned out so well for you! Thank you so much for trying this recipe! xTieghan
If I wanted to sub out tofu or cauliflower for the chicken, how would you recommend preparing those?
Hi Amanda,
I would just sub it out in place of the chicken and follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I like the flavors of this dish, but when made in the IP the sweet potatoes turned out really overcooked. Any advice for how to not overcook them? I did 8 minutes with the quick release. Thanks for all the great recipes!
Hi Paige,
So sorry about this. I am wondering if you need to cut your sweet potatoes into thicker pieces? This should help! xTieghan
Just made this fish and it was amazing!!! Thank you!!!!
Thank you so much Verena! xTieghan
Made this tonight. My husband and I absolutely loved it! Delicious flavor, great texture. Actually could go with a thicker broth, so will likely use more coconut milk next time (I only used one cup of chicken broth). My sweet potatoes were perfect following stove top directions; didn’t fall apart, but perfectly mushed when eating. A couple of things – I’m not a fan of fish sauce at all, so I used oyster sauce. I swapped out half the olive oil for sesame oil since I knew I’d be too lazy to make the chili oil. And I only juiced 1 lime so it wouldn’t be too overwhelming. This one is definitely getting printed and added to my recipe book!
That is so amazing to hear! Thank you so much for trying this one, Kristine! xTieghan
Amazing!
Thank you Peta! xTieghan
Had to up the garlic to 8 cloves, shallots to four and ginger root. Added mustard seeds and chilis to bring it to a level of heat we like. Only used one cup each of chicken broth and coconut milk and found it super soupy and not very thick at all, even after 40 minutes of simmering.
Hi Tat! I hope you still enjoyed this recipe. Please let me know if there is anything I can help you with! xTieghan
This was so GOOD! The lime flavors with the fish sauce were delicious together! Thanks for another amazing recipe, Tieghan!
Thank you Paige!! I am really glad this one turned out so well for you! xTieghan
I made this recipe last night and it was fantastic! My roommates raved about how good it was all night long. I don’t have an instant pot/slow cooker/or even a dutch oven so I braised the chicken in my frying pan before making the rest of the recipe in a pot and I had no problems. The flavors in this dish are incredible– the perfect amount of spice and sweet and tang. The sweet potatoes work so well in the dish. My final product looked a little different from the photos– not quite as creamy, but the flavors were so good I wouldn’t change a thing.
Thank you so much Lincoln! I am so glad you enjoyed this recipe!! xTieghan
Made for the fam during quarantine because we had coconut milk and sweet potatoes in the house. This was a real crowd pleaser! Even picky eaters will like it. You’ll definitely want that naan or a bread to soak up the sauce.
Thank you so much Elissa! xTieghan
Hi! This looks so good! Could I sub beef broth for chicken broth? I have some leftover that I’d like to use. Thanks!
Hi Jen,
I would recommend the chicken broth over the beef broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Outstanding recipe! Do flavourful and easy! A definite keeper, thank you! Oh I used butternut squash and it was great!
Thank you so much Jen! That is amazing to hear! xTieghan
Amazing recipe! it cooks for 30 mins but gathering the many ingredients take also as much. so the title is a little misleading. Mine came out very liquidy. I dont know what I did wrong but will def cook this over and over again.
Thank you Serra! xTieghan
This is a phenomenal dish that I’ve added to my list of family favorites. Rich wonderful flavors and even better as leftovers either over rice or eaten as a soup with naan. So glad to have stumbled across this recipe on Pinterest such that I’ve ordered Tieghan’s “Super Simple” cookbook. I look forward to trying more of her recipes.
I am so glad you enjoyed this one, Linda! Also, I hope you love all of the recipes in the book! Thank you so much for trying this! xTieghan