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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
This dish was a feast for the eyes and taste buds. All enjoyed it. My only add would be more sweet potatoes. They seem to soak up all the delightful flavors and everyone wanted more. I cooked all on the stove and the chicken was perfectly tender but I do love that you provide crock pot and instant pot directions. Thank you.
Hey Michelle,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
This was so good! And easy in the Instapot. I recommend it – The Naan was also easy to find in the deli section at Wal Mart (who knew?). Thank you, I don’t always like recipes in the instapot, but this was Fab. I can’t wait for Lunch today, I am sure it will taste even better.
Hey Kristen,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
I’m so excited to make this for dinner tonight and have two questions. The canned coconut milk I have is lite and only 14 oz. Since this recipe calls for a regular can and 2 cups/16 ounces do you think that would be ok?
Hey Rebekah,
Yes the lite is okay to use, I would add 2 ounces of another milk that you enjoy! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
I made this dish last night and loved it!!! It was Delicious, easy.and was voted a new “favorite” to make again!
Hey Karen,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
I was so excited to make this recipe and it did not disappoint!!! SO delicious and fresh tasting the the cilantro and lime juice!!! I made it on the stove top and used potatoes instead of sweet potatoes (because that’s what was in the fridge). It was a good substitute but definitely want to make this recipe again with the sweet potatoes!! I also accidentally put the full 2 cups of broth in right away (oops!) so I had to thicken with cornstarch. Thanks so much for your clear and easy steps!!! Wow your recipes are killer delicious!
Hey Paige,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Amazing recipe! I made in the instant pot though and my potatoes disenegrated. Still delicious but I missed the chunks.
Hey Kristin,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Big fan of HBH- made this for dinner tonight. Everyone in my crew loved it … the sauce never really thickened and the potatoes cooked down into too much? What did I do wrong?
Hey Robin,
Thanks for giving the recipe a try, this really isn’t a thick sauce, it does stay pretty thin:) Please let me know if you have any other questions! Happy New Year! xTieghan
This was SO GOOD! It was also so easy !
I will be making this again
Hey Sarah,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
I don’t have chili oil? Would chili paste kinda so the same thing?
Hey Angela,
I actually make my chili oil, but you could use chili paste too:) I hope you love the recipe. Please let me know if you need anything else! Happy New Year! xTieghan
This looks amazing! Can’t wait to make it this week. Do you use sweetened or unsweetened coconut milk?
Hey Carolyn,
I use unsweetened coconut milk. I hope you love the recipe. Let me know if there is anything else you may need. Happy New Year! xTieghan
Hi,
I can’t find low sodium chicken broth, can I use chicken stock instead?
Thanks!
Hey Jill,
Yes that will work well! I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan
Hi! I really want to make this. It looks so yummy but I hate turmeric. Can I leave it out or do have a substitution?
Can’t wait to make naan!
Thanks
Hey Katherine,
I would add curry powder in place of the turmeric. I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan
Hi there – can I use salmon instead of chicken for the same result? Loving the sauce and spinach!
Hey Maggie,
Sure salmon should work well here! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
This recipe looks so delicious, but I really do not like cilantro…what can be substituted in this dish?
Hey Debbie,
Basil or parsley would also work well here! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
I made this recipe and really enjoyed it.I made it on the stovetop after some of the comments discouraged the instant pot. I stuck pretty close to the recipe except I only had one chicken thigh on hand so I added a package of sliced mushrooms and a can of chickpeas. The recipe seems to beg for cauliflower and a few crushed peanuts on top so I’ll add those items next time. I didn’t have a chance to make the oil to drizzle on top but that sounds delish. I used 2 cups of broth and liked that it was sort of soupy. I guess that’s a personal preference. Overall, this is a tasty dish that can be modified in numerous ways based on personal preferences and what you have on hand.
Hey Megan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan