Next Post
One Bowl Chocolate Chunk Chai Banana Muffins.
This post may contain affiliate links, please see our privacy policy for details.
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
Made this dish last night and it was delicious but while the title suggests a quick meal, it’s double the time (or more) including food prep. And WARNING: the steam from the turmeric can stain your cabinets and/or ceiling!! It did for our white cabinets and ceiling :/
Hi Breanna! I hope this recipe still tasted delicious! And oh no! Thank you for giving everyone that warning… I am sorry I did not know since I didn’t experience that! xTieghan
I actually made this twice this week! First time for a friend that came over. That time I followed the recipe to a tee. The second time was last night just for me 🙂 so I would have plenty of leftovers. 2nd time I used 1/2 of an onion instead of scallions, 2.5 lbs of boneless chicken thighs (all they had at the store and I didn’t want to have leftover raw chicken) and added a half a bag of kale and the leftover spinach from the 1st time I made it. So great both times! I made it in the instant pot so I had to boil it quite a bit to thicken it up. I don’t mind that the sweet potato disintegrated. Thanks! This may replace my other favorite curry chicken recipe!
Wow yes! I am so glad you have been loving this recipe Michelle! Thank you so much! xTieghan
This was a delicious recipe! I’ve been following you on social media for a while now and prepared many of your dishes. We loved every single one of them! The sauce turned out too watery even though I followed the recipe exactly. But it was delicious! Thank you!
Thank you so much for trying this! I am so glad it was delicious! Please let me know if you have any questions! xTieghan
One of the best things I’ve made in a while…the chili oil is a great addition. Big hit for last minute dinner party last night!
Thank you Mary! xTieghan
Made this for dinner and it was delicious! Just a few changes – used 1/2 cup chicken broth, 1 can full fat coconut milk, cut the sweet potatoes a little bigger, juice of half a lime and let it simmer a little longer so that the sauce thickened and the flavors came together. Even better the next day!
Thank you so much Theresa! I am so glad this turned out so well for you! xTieghan
So easy to make and so good! I loved it.
Thank you Janet! xTieghan
I can’t get the sauce to thicken especially in the Instant Pot I boiled for an additional 10 minutes.
Thank you Piotr! xTieghan
Tried this tonight & love it! For some reason my sauce was a little watery, but still had tons of flavor. Thanks for all the recipes! I follow you on IG per one of my old bosses recommendations ?
Question: were your sweet potatoes roasted before you added them? They look browned on the edges in your photos ?
Hey Anna! Nope, I didn’t roast my potatoes before adding to the sauce. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
This looks amazing! I’m going to add Thai Red Curry…I think it will work?
I am sure that will be delish. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Yet another winner! Loved it.. perfect comfort food for my daughter who has the flu. She loved it.
Made it on stovetop – next time I will roast the sweet potatoes and add it when I add the spinach so they stay intact.
Thank you!!
Awh that is so great! I hope your daughter feels better Jaya! Thank you so much! xTieghan
This was delish!!
Thank you so much Colleen! xTieghan
I have never commented on any recipe blog but THIS recipe was AMAZING!! The flavors were out of this world! So, so, so good. Thank you for sharing this with us. I am slowly becoming obsessed with your recipes…
Thank you so much for commenting! I love to hear that this turned out so well for you Lauren! I hope you love every recipe you try! xTieghan
Loved this so much! Very good flavor and would definitely make it again!
I love to hear that! Thank you for trying this Hannah! xTieghan
3 cups of liquid was way too much in my case. I followed the recipe exactly, adding only one cup of chicken broth. This turned out so thin, like a soup, despite simmering for 40 minutes. I used full fat coconut milk, but maybe I should have used coconut cream instead.
I added a flour paste (out of corn starch and didn’t think I would need any this week) to try and turn it into sauce instead of soup. I didn’t want to simmer any longer because I didn’t want the sweet potatoes to disintegrate.
Three stars because the flavour was good and I will make it again, albeit with significant adaptations.
As I am posting this, I see that many other people have commented on consistency issues. I should have read the comments before I made this!
Hi! Please let me know if this turns out better for you the next time! I would love to help if you have questions! xTieghan
Hi, I have followed this recipe exactly to the letter. The sauce is very thin. Should it be that way.
Thanks
Hi Kim! yes, that is fine! I usually like to make it with naan to dip! I hope this tasted amazing! xTieghan