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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 – This recipe looks amazing and I am making it tonight. Two questions – can i skip the spinach (I don’t have any at home right now) and what is the best thing to substitute for the cayenne pepper if I don’t have (should I use chili powder instead)? Thanks!
Hey there,
Yes, totally fine to skip the spinach and then you can skip the cayenne or chili flakes will work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I’m going to try this on the stovetop tomorrow. I don’t eat a lot of meat so i plan to use one chicken thigh and a can of chickpeas. When do you suggest I add the chickpeas?
Hey Megan,
I would add the chickpeas in step 3. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
my daughter and I just had this awesome meal! so easy to prepare enjoyed it so much went for seconds.
Thank you so much. My daughter also mentioned she has prepared few other of your recipes and again amazing!!!!
Thank you so much Margaret!! I am really glad this recipe turned out so amazing for you! xTieghan
I loved this dish. Made it in the Instant Pot. I reduced it a LOT at the end, maybe a smidge too much, but it was very soupy after I let it NR for over 20 minutes – that said, it tasted great, so full of flavor. Chicken just falling apart. Served with polenta instead of rice. Definitely would make again!
Thank you for trying this one, Juliet! I am glad you enjoyed it! xTieghan
If I double the recipe in the instant pot, do I cook it for the same amount of time?
Hey Becky,
You will also need to double the cook time, just be careful you may not be able to fit double in an instant pot. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Looks amazing!! Can you add curry paste to this? And if so when is a good time?
Hey Elyse,
Sure you could add the curry paste in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Amazing and so flavorful. Cannot wait time make this again this winter!!
Thank you so much Tammy! I am really glad this recipe turned out so well for you! xTieghan
Soooooo good! I happened to have everything I needed in the house to make this so I used it as a clear out the fridge dinner and it turned out way better than expected. I had only about half the chicken I needed, but I used the same ratio of all the other ingredients in the instant pot and the flavors are great. It was a little thin even after boiling for 5-10 minutes so I stirred in some coconut cream. I also added a can of crisped up chickpeas to make up for the smaller amount of chicken and it worked perfectly. Topped with Greek yogurt and chili oil and they balanced each other perfectly.
Amazing!! Thank you so much for trying this one, Emily! xTieghan
Yum, very good! I couldn’t give it 5 stars as I made it on the stove and it took me almost 1 hour, not 30 minutes. I will still make this again, but providing enough lead time.
Thank you Kristen! I am sorry it took longer than expected. Is there anything I can help with? xTieghan
Ummm….this might be the best recipe I have made all year! I think I’ve made about 30 of your recipes so far. They are all so good ….but the flavors of this one were spot on for the early snow and dinner in front of the fire. THANK YOU!!!
Thank you Brandie! I am really glad this recipe turned out so well for you! xTieghan
I made this it was delicious! Even my husband raved about it. I served it with cauliflower rice and store bought naan. This is a keeper!!!
Thank you so much Michele! I am so happy this turned out so well for you! xTieghan
So much umami! No fresh cilantro or sweet potato so I threw in some carrots instead. I added ground coriander to seasoning of chicken to help impart some cilantro like flavor. Definitely needed a sweet aspect to counter the earthiness so I added a couple tablespoons of coconut aminos and 2 more of honey while it simmered which I think made it even more delicious!! Will certainly be remaking.
Thank you so much Sabrina! I am really glad this recipe turned out so well for you! xTieghan
Definitely making this for dinner tonight. Would it be weird if I added some black beans?!?
Hey Katie,
I think black beans would be great to add. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Amazing!
Thank you Katie! xTieghan
Second time having made this …and still JUST as good ! Legit made it just to take to lunches during the week – hubby is in love with it as much as me!
Thank you Jigs! I am really happy they turned out so well for you! xTieghan