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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
Your recipe for the IP says:
3. Once done cooking, use the natural or quick release function.
Which one do you do, natural or quick release?
Hi Leanne, I use the quick release. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was GREAT! I had a 3/4 lb package of chicken thighs to use so I bumped up the sauce, sweet potatoes, and spinach to compensate. The sweet potatoes were fantastic and naan was a must. I’ll definitely be making this again soon!
Thank you so much for trying this Casey! So glad it turned out so well! xTieghan
This was so delicious, and came together so quickly in the instant pot. I served it over basmati rice with green onions on top, and while it was pressure cooking I also fried up some hedgehog mushrooms in a lil butter to go on top. The sauce thickened up beautifully on ‘saute’ mode- but for me it took more like 10 minutes of simmering on sauté to get the desired thickness. Thanks for the great recipes as usual!
Wow sounds so amazing! Thank you so much for trying this Allison! xTieghan
This was terrible. The stock added to the coconut milk created a thin soup, not the hearty creamy spicy sauce I expected. There are better recipes for a quick chicken curry.
Hi William! I am sorry to hear that you did not like this! Please let me know if there are any questions I can help you with! xTieghan
This was easy and delish! I substituted cauliflower rice which I’m sure isn’t quite as yummy but adds more veggies.
Hi Kate! I think it just as great and yes to more veggies!! Thank you for trying this! xTieghan
This was really tasty. I made mine in the Instant Pot and it was pretty soupy when it was finished cooking, so I boiled it with the lid off for about 10-15 min (longer than the suggested 5 min). The sweet potatoes broke apart, but I found it thickened the sauce even more. The chicken shredded on its own when I stirred everything. So, so delicious. Flavours are awesome. I’ll make this again!
Hi Eva! I am so glad this turned out so well for you!! Thank you so much for trying this one! xTieghan
Turned out amazing!!! Added a little cornstarch to thicken the sauce after the chicken and potatoes were fully cooked. Will absolutely be making this again
Thank you Tanja! I am so glad you loved this recipe so much! Thank you! xTieghan
Love the flavors here but mine also came out pretty soupy. I only used 1 cup of chicken broth and 2 cans of coconut milk as directed. Is there a way to thicken the sauce?
Hi Miroslava! You only need 2 cups of coconut milk, not 2 cans. Try using only 2 cups. I think you will have better results. Please let me know if you have any other questions. I am glad you enjoyed this recipe! Thank you!! xTieghan
Super easy and yummy! another winner! Thank you!
Thank you so much Carrie! xTieghan
This was so delicious! The flavors were outstanding and I kept my sweet potato pieces larger. Cooked on the stovetop and the held together nicely. It was brothy but that didn’t bother me. I can’t wait to eat the leftovers this week! I’m a single with a picky kid so my one question is “Does it freeze well?”
Hi Courtney!! This freezes really well. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
I made this tonight and it was delicious!!
Thank you so much Rachel! xTieghan
This recipe is delicious! I made it last night and it didn’t disappoint. I will say that it took me a lot longer than 15 minutes to prepare and I cooked it for about 25 minutes. I served it over riced cauliflower. Yummmmmmy!
Hi Nancy! I am so glad this recipe turned out so well for you! Thank you so much! xTieghan
Made in the Instant Pot and it turned out fantastic! Great flavors and chicken was tender. I have been looking for more ways to incorporate turmeric and this was perfect!
Hi Emmaline! I am glad you found this recipe and enjoyed it! Thank you so much! xTieghan
Do you use whole skin breast, or cut them into larger pieces??? Thanks!!!
Hi Peggy, I use boneless, skinless chicken thighs for this recipe, but you can also use whole, skinless chicken breast too. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this for a group of friends last week and shredded my 4 large chicken breasts so it would feed 6. It was absolutely divine! I had to send the recipe to everyone who came because they all loved it!
Hi Kacey! Thank you so much for trying this! I am so glad it turned out so well for you all! xTieghan