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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 really enjoyed this recipe, but I can’t help but be frustrated at the cook time listed. I realize that “30 minute” in the title is great for SEO, but to say at the top that it’s 15 minutes prep 15 minutes cooking is just not true. In the text of the recipe you call for 5 minutes of marinading and 25-35 minutes of cooking time, after multiple steps of prep.
Hey Ryan,
Thanks for giving the recipe a try, sorry this took you longer than expected! xTieghan
Making this for dinner tonight and the homemade naan!!!!
Hope you love the recipe Sherrilyn! xTieghan
Made this for dinner tonight with chicken thighs — loved the flavors, and great for a cold winter night! Love your recipes!
Hey Deb,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
Hi if you just buy fresh naan from the store how would you cook it/grill it?
Hey Jenn,
I would just warm it slightly in the oven. Let me know if you have any other questions! xTieghan
I did everything exactly as written for the stove top, and only used 1 cup of broth and mine came out very watery ? I’m not sure what I missed… but the flavors were great. Any tips on thickening it up for next time?
Thanks!
Hey Devon,
This is a soupy dish, if you want it to be thicker just don’t use as much broth next time. I hope this helps! xTieghan
Hello! I don’t have fish sauce. Is there anything I should use in its place?
Hey Meghan,
You could use some soy sauce in place of the fish sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
We loved this recipe last night! It’s a keeper ? I used chicken thighs with bones and skin because we love the flavors it brings. I made homemade naan too. Wish I could post a picture of it! It took me ALOT longer for prep than listed on recipe.
Hey Anna,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
This was AMAZING! My 7 and 9 year olds liked it!!!! I immediately sent this recipe to all my friends. I added mushrooms because I needed to use them up and it was delicious!!!
Hey Dawn,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I wasn’t sure about the combination of Indian and Thai flavours but yes, it works! Even my picky eater likes this dish. I’m a fan of your Indian inspired recipes, so far all have been delicious!
Hey Manee,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
Hi Tieghan!
I was wondering which vegetables might be best to add to this? What do you think?
Thank you so much! I make your recipes all the time!
Hey Danielle,
I think spinach and broccoli would be great to add. I hope you love the recipe, let me know how it turns out! xTieghan
Loved it! Lots of broth. Flavors were amazing. Let chicken sit in rub for over an hour. Added mushrooms that needed to be used. Served over brown rice. Healthy comfort food. Thank you.
Hey Cheryl,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Delicious and versatile dish!
We have meat eaters and vegetarians in our home. So we switched this up a bit and just subbed a head of cauliflower for the chicken (we cooked chicken separately). Used the full 2 tablespoons of fish sauce, even after taking a whiff of it lol! Totally worth it. Definite keeper all around.
Hey Chantal,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I followed the braised chicken recipe using the stovetop method with the exception of no cilantro ( it had gone bad so I skipped it) and I added 2 teaspoons of coconut amino‘s at the end for a little flavor boost and freshly ground pepper . I did not have the chili oil. My husband looked at it as it was simmering and rolled his eyes as he said “another new recipe for us to try”? BUT he really loved it and asked for it to be put in our regular rotation. It is full of complex flavors that work very well together. Thanks for the great recipe.
Hey Shelley,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
This was so delicious! I skipped the cilantro as we don’t like it. I used bone-in chicken thighs, 2 sweet potatoes peeled and cut into huge chunks, only 1 cup of broth and 1 can of coconut milk (I think it was just shy of 2 cups), all cooked in a Dutch oven on the stovetop and served over rice. It was thick and creamy, the perfect fusion of Indian and Thai flavors.
Hey Lora,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Really enjoyed the flavours of this recipe. I overlooked the cayenne while putting the dish together and noticed. I think it really needs that bit of heat, so make sure to add it! The sweet potatoes did soften to a point where they just mashed with a fork. if you are particular about texture I would look at maybe adding them in a bit later. I will definitely try making again in the future!
Hey Jess,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan