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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.

overhead photo of 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice with hands on bowl

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.

raw chicken sitting in marinade before cooking

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.

chicken cooking in instant pot

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.

chicken and herbs in instant pot

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.

chicken, herbs and sweet potatoes in instant pot

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.

overhead photo of 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice

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!

overhead close up photo of 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice

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.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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Watch the How-To Reel

Ingredients

US Customary – Metric

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.
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This post was originally published on January 2, 2020
4.12 from 2454 votes (2,160 ratings without comment)

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Comments

  1. 5 stars
    Sitting on my couch eating last night’s leftovers! It’s was super easy to make and my whole family loved it! Seriously everybody, go make this meal!!

    Reply

  3. 5 stars
    Just wow!!!! Another amazing recipe that my husband and I were drooling for!!! So so delicious and tasty and perfect for a cozy winter night!!

    Reply

  4. 5 stars
    I just made this in the slow cooker and it came out delicious but the chicken thighs are shredded and I added the potatoes in the last two hours and they are also falling apart. Since the recipe calls for starting it on the stove in a Dutch oven can I finish it by baking it in the oven instead of slow cooker? It would make for easier clean up too.

    Reply

    1. Hey Marie,
      Thanks for making the recipe, I am so delighted that it was enjoyed! You can just follow the stove top instructions rather than the slow cooker instructions. Have a great week:) xTieghan

      Reply

  5. 5 stars
    Made this last night and it was the perfect, cozy dinner for a snowy evening. I cooked this stovetop and the flavors were incredible! I used sesame oil and I really love the extra something special it (and the fish sauce) brings to the dish. Zero leftovers and we practically licked out bowls when finished! Wow…just wow! Thank you!

    Reply

  6. 5 stars
    Fantastic meal. I used frozen spinach and added a cup of peas. The flavour was outstanding. Very easy. Will definitely make again.

    Reply

    1. Hey Mercedes,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

      Reply

  8. I just made this, it was delicious! My husband said definitely a keeper for my recipes I cook. He just asked if I could double the recipe next time! Could this recipe be dbld by just doubling the ingredients? I used the insta pot method. Could not have been easier!

    Reply

    1. Hey Kim,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Yes, you could double, I would just be sure your pot is large enough. Happy Sunday:) xTieghan

      Reply

  9. I just made this and it was absolutely delicious. I will definitely make this again and again. Oh and I only used the juice of one lime and it was plenty 🙂

    Reply

  10. 5 stars
    This recipe was amazing! We found that the sweet potatoes were more cooked than we had hoped. We used the Instant Pot so not sure how to keep that from happening with this cooking method. We used legs and thighs – because it’s what I had defrosted but am anxious to use breasts on the next go around. I also used cauliflower rice instead of rice – but DEFINITELY had naan (store bought). Definitely don’t be shy with the salt. I’ve never made any dish like this and will definitely make it again.

    Thank you!

    Reply

  11. 5 stars
    Made it in the instant pot. Came out delicious! Made as written. Enjoyed leftovers as lunch the next day. Just as good! Definitely a keeper. Thank you for another amazing recipe!

    Reply

  13. 5 stars
    Made this for the fam last night … was UNREAL! I always ask them to rate the meal out of ten .. well this got an 11!

    Reply

  14. I never comment on food blogs but this was one of the best meals I’ve ever eaten. Thank you so much for the recipe! xo

    Reply

    1. Hey Kelli,
      Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan

      Reply

  15. 5 stars
    This looks like my kind of dish! What would happen if I threw all the ingredients into my crockpot without sautéing them first? On a work day I need uber quick and healthy and delicious ?

    Reply