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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 made this in an Instant Pot after reading earlier reviews. I kept my potatoes in big chunks and while they didn’t disintegrate they were completely soft. Next time I’ll cut them small and add after pressure release. I used only 1 can of coconut milk and 3/4 c. of broth. After 6-7 minutes of boiling to reduce liquid then adding the spinach & lime juice (I would cut the lime juice in half) I thought the consistency was fine.
I agree the only way the prep time is 10 minutes is if you have everything washed, chopped, squeezed, measured out and ready to go (mise en place), then start timing.
The flavor is great, we enjoyed the dish and would make again, thanks.
Thank you! I hope this turns out better for you the next time! Please let me know if you have any questions! xTieghan
We made this tonight along with your homemade naan. Such a yummy meal!!! Thanks again for the great recipe!
Thank you Jennifer! I am really glad you enjoyed this! xTieghan
I made this with a couple of modifications others had suggested. I used a scant 1 1/2 cups broth and would cut it down to 1 or less. The dish was pretty soupy. I cut the sweet potato into larger chucks but don’t see the value for flavor or thickening. Maybe try a Yukon gold potato next to one. Flavor and smell were good.
My big compliant – 10 minutes for prep. no way. Took at least 30 minutes to cut chop grate clean those items. Cilantro by itself is easily 10 min to rinse, dry and separate leaves from stems. In addition, rice time was not included. Had I not read carefully, all we would of had would have been this dish.
All that, I would still make this again. but plan at least an hour for it, the rice, and prep.
Hi Donna! I am glad you still enjoyed this recipe! I hope it turns out even better the next time and please let me know if you have any questions! xTieghan
Wow!! This. Is. Amazing.
Incredible combination of flavors!! Super easy to make.
Thanks Tieghan!!
Thank you Kathy!! xTieghan
Made this dish using my Ninja Foodi, it was delicious. The sweet potatoes (which my husband doesn’t like) were soft enough that they sort of became a part of the sauce, which was delicious. It was a little on the thin side, but the rice just soaked right up! Love your recipes, thank for this one!!
Thank you Kristina! I am so glad this turned out so well for you! xTieghan
Just made this for lunch and it was absolutely amazing.
That is so amazing to hear! Thank you for trying this Ines! xTieghan
Hey there!
This looks so good 🙂 plan on making it this week but it looks like the chili oil recipe links to Dan Dan noodles. I looked for the chili oil within that recipe but didn’t see it!
Thanks,
Ashley
Hey Ashley! The chili oil is incorporated into the recipe. It’s listed out in the first step. Copy pasted for you below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
Made this for the first time tonight and my family all loved it! Like the other comments I will roast the sweet potato separately next time and add in at the end as mine mostly disintegrated in the instant pot. Love your recipes Teigan!
Thank you Tracey! I am so glad this recipe turned out so well for you and I hope others do as well! xTieghan
The flavor was incredible! I followed the stovetop recipe to a T but it seems mine turned out a little thinner than I was expecting. Do I need to let it simmer longer than 30 min?
Hi Laura! How much broth did you use? Next time start with 1 cup broth, then add more as needed. Or use 3 cups coconut milk for a much thicker curry all together. Please let me know if you have any other questions. I am happy you enjoyed this recipe! Thank you! xTieghan
I made this tonight. So easy and so delicious. I will definitely be making it again!
P.S. A batch of your garlic naan made this meal perfect!
Thank you Jennifer! I am so happy to hear that this turned out so well for you! xTieghan
This was delicious! I followed the recipe exactly and even made the homemade naan. When I opened the instant pot, it did seem very soupy. But after boiling for 5 minutes it thickened up. The sweet potatoes did kind of disintegrate but I think they made they made the sauce even thicker and better. The star of the dish was definitely the naan! My husband was in shock at my culinary feat 😉 I did set off our smoke alarm 3 times but worth it.
That is so amazing! Thank you Elizabeth! xTieghan
I liked how easy this was and will try again on the stove top. I used the instant pot and my sweet potatoes were mush. It must have been the coconut milk I used, but the dish turned out very sweet tasting.
Thank you so much Sierra! I am really glad this turned out so well! xTieghan
My first half baked recipe! I used the instapot. I would make these adaptations: leave the sweet potatoes in bigger chunks and add a little thickener to the sauce. I omitted half the chicken broth and still had a lot of liquid to cook down. I added about half tsp. gluccoman. I was afraid it would be too spicy and kept the cayenne at the smallest amount, but the coconut milk absorbs a lot of flavors and I would put more cayenne in next time! Delicious recipe!
Thank you Jan!! I am so glad you loved this recipe, especially as your first! xTieghan
Hi this recipe looks amazing…I can’t do Sweet Potatoes on my diet can I use Butternut Squash perhaps? Thank you and Happy 2020
HI Tamara! I bet large butternut squash chunks will be great! Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Simple recipie, good flavor, thank you! We found it a little runny, next time we would use a bit less lime, less broth, and simmer on the stove to thicken up. Like others mentioned, the sweet potato was a little mushy so I would add that after the chicken. We followed the stovetop instructions.
Hi Corina! I am really glad this turned out so well for you! Thank you so much for trying this! xTieghan