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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
For those of us who hate fish sauce, is there a good flavoring alternative or just leave it out?
Hi Carleigh, I recommend using an equal amount of low-sodium fish sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m not sure if I did something wrong or if it’s just supposed to be super liquidy, but I only used 1 cup of chicken broth and it was like soup. Then, I think because I only used 1 cup of broth, the amount of lime was way too overwhelming. I wanted to love it and I will try again with changes!
Hi Isabella, try using 1/2 cup of broth and then add the lime to your taste. This should leave you with a creamier sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
LOVE this recipe! I add some extra cayenne because it were super spicy lovers in this family! Question though, I’ve made it 3 times now and I still somehow keep getting it too soupy? It’s never thick. I only did 1 cup of broth and 1.5 cups coconut milk this time and it was so liquids! What am I doing wrong? Thanks!!
Hi Cari!! Next time try using only 1/2 cup of broth. That should leave you with a pretty thick and creamy sauce. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
So excited to make this and am planning on making it tonight but I forgot limes! Is the lime essential to the flavor?
Hi Jaz! The recipe will be great even without the limes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made this and it is delicious. I used a rounded 1/2 teaspoon of cayenne, and I also cooked it longer to cook down the sauce more.
I am so glad you enjoyed this Donna! xTieghan
Hi- I’m planning on making this tonight and am very very excited. Question: I see spinach on the ingredient list but not in the instructions. When do I add it? THANK YOU!
Hi Mollie, the spinach is added in step 3 or 4 depending on the variation you cook. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Holy amazing! So so so good. Spiced it up with a tad bit of curry. And topped with Trader Joe’s chili onion crunch. Love all your recipes and have made seriously so many.
I am so happy to hear that! Thank you Hailey!! xTieghan
Ok guys! I made this for a second time and added my own spin to it to make it more like a stew. First, I would definitely recommend roasting up the sweet potato and adding it upon serving to avoid the possibility of a mushy potato. Second, I used less broth (3/4 cup) and even added a tablespoon of arrowroot powder to it to thicken it up.Third, I sautéed some mushrooms and threw them in the pot along with some frozen peas (the bigger ones). Lastly, I used bok-choy instead of spinach only because spinach doesn’t agree with me. Oh my goodness, the flavors and the richness of this dish is so delicious. I served over a small amount of rice but added a bit of zucchini noodles to my bowl and it was delish! I also bought store bought Naan from TJ’s and it was great if you don’t have time to make it fresh. So, for those of you bummed out that it was too soupy, throw some veggies in there. You can’t go wrong with this combo. I can ‘t wait to try some of Tieghan’s other recipes.
Thank you so much Laura! I hope you love all of the other recipes you try as much as this! xTieghan
We loved this recipe! The flavors were amazing. Next time I will add more sweet potatoes and even bigger chunks than this time. Also I may not add chicken broth, not as thick as I would have liked, but my husband can’t wait to have leftovers for lunch!
I am sooo happy to hear that you both loved this Christina! Thank you so much! xTieghan
im just about to make this and not sue if i am supposed to open the instant pot after the quick release to saute and reduce? i am guessing yes. my first recipe to make from you blog and im excited!
Hi Stephanie! Yes, that is correct. Open the instant pot after releasing the steam, then saute to reduce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looks delicious! Can I use bone-in, skin-on chicken thighs? Would the Instant Pot cooking method change at all?
HI Sarah! I would just add 4 minutes to the instant pot cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was outstanding!! So much more than I ever considered it would be. Sort of Burmese, sort of Thai, 100% delish. I’ve been making so many of your recipes over the past 6 months, I bought the book a couple of days ago. Your videos are so great because after watching them, I can just hop in the kitchen and make whatever it is that you made and know it’s going to be awesome. Last Sunday was your gumbo with a side of cornbread. Again, excellent. Later this week on the menu is your Kung Pao Cauliflower.
Wow I am so glad you loved this recipe Jennifer! I hope you also love the kung pao cauliflower! Thank you so much! xTieghan
Just got done eating this and it’s delicious. Even my two year old ate her portion, after I used the naan as a negotiable item. The naan is a must with this dish to soak up all that fantastic coconut milk sauce. Thank you for this easy one pot recipe, I am looking forward to tomorrow’s left overs.
That is too great! Thank you so much Adriana! xTieghan
Amazing Flavor! I had chicken breasts on hand so used these and would not recommend. I think the cooking time was too much for the breasts and they were dry (I used instant pot). Thighs would have been amazing! I added about half of a roasted butternut squash to the final dish and a bit of sriracha. For leftovers the next day, I added some canned chickpeas (and more sriracha of course). Excited to make this with thighs!
Thank you so much Anna! I hope you love this more with thighs! xTieghan
Just tried this for our evening meal, testing out my new Instant Pot too – totally delicious! Thanks so much for this recipe.
Thank you Jayne! I am so glad this turned out so well for you! xTieghan