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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’m a little slow to the party on this one as I just made it today, but it was amazing – a definite keeper! I cooked it on the stovetop and used just one cup of broth. I realized at the last moment that I had no limes and did not want to run to the store, so I served it with Patak’s Spicy Pickled Lime instead. It was a great addition, and I’ll purposefully forget the lime juice next time. Thanks for a great recipe!
That is so amazing! I am so glad this turned out so well and you can make it your own now haha! Thank you! xTieghan
This is my second time making this recipe. I did not add the broth at all but simmered it in the coconut milk. I ended up adding a touch of water at the end to thin it out. Picky eater husband was also very pleased with this dish. Thanks!
That is so amazing to hear Casey! Thank you so much for trying this! xTieghan
Hi Tieghan,
I usually love your recipes and I love Thai and Indian dishes, but this one seemed as though it was missing something. Should it have curry powder or curry paste in it and that ingredient was left off the ingredient list? I don’t want to be negative at all, but I wanted to see if I did something wrong. Thanks for your input!
Well Tie-in, you’ve done it again! This recipe is wonderful. I followed it exactly (unusual for me) and my husband and I loved it. Can’t wait to do the leftovers two nights from now!
Thank you so much Sandie! I am so glad you enjoyed this recipe! xTieghan
From the first bite this one was a do again. We’ve made it every other week since it was first shared and we fight over the leftovers! Seems a little complicated at first, but by the 2nd or 3rd time it was easy to throw together and was on the table quickly. Great for a week night meal or a weekend when you also have time to make some naan – one night we also had it with the Beer Bread from the site. Thanks for a great dinner option!
Thank you Carla! I am so glad this recipe turned out so well for you!! xTieghan
Not very flavorful – the sweet potato doesn’t add anything. Didn’t really do anything for me. There are better recipes from HBH to consider from her site or book.
Hey Laura, I am sorry this recipe was not for you. Is there anything I can help you with? Most truly love this one, so let me know if there are any questions I can answer for you. Thank you!! xTieghan
This was delicious. I added 1 t Garam Masala as well. I also added 1 T of honey at the end.
Thanks!
Thank you Laura!! xTieghan
I made this for dinner last night. Adjusted the measurements down for two people. It was great and my hubby said it was a repeat (high praise). Thanks for something quick and different.
Wow that is so amazing to hear! Thank you so much Kim! xTieghan
Made this tonight…delicious, nutritious, and healthy
Love your recipes.
I didn’t have fish sauce but knew that flavour was important, substituted with half soya sauce and half rice vinegar
YUM!
Amazing! And will be so good for everyone else thats needs a substitution! Thank you Sandra! xTieghan
I made this last night – after work. Easy to make and ingredients were all in my pantry… It was delicious! We all enjoyed it (even a picky YA daughter – who kept saying this is really good 😉 I was a bit slower on prep time (definitely took me longer than 15 minutes) but maybe because was after a long workday..But gave me time to throw on some brown rice first. Was hoping to try your naan recipe with leftovers tonight but there were not enough leftovers ? definitely a keeper recipe! Thanks for sharing..
Aw well not enough leftovers is a very good sign! I am really glad you all loved this recipe, Ruth! Thank you for trying it! xTieghan
Does your calorie count include rice and naan?!
Hi Colleen! It does include the rice, but not the naan! I hope you try this! xTieghan
Also, did you make your own naan? ?
Hi Shannon! Yes, I always make my own! Linking the recipes below! I hope you try it! xTieghan
https://fett-weg.today/homemade-naan-step-step-photos/%3C/a%3E%3Cbr /> https://fett-weg.today/herbed-garlic-butter-naan/%3C/a%3E%3C/p%3E
Sounds great! Is the instant pot interchangable with a regular stovetop pressure cooker? I hate to buy another appliance when I already have a pressure cooker. But there are so many more recipes for the instant pot! Thank you!
Hi Shannon! I am not very familiar with a stovetop pressure cooker, but I would image it is similar to the instant pot. I think you are OK to give it a try. Please let me know if you have any other questions and how the pressure cooker goes. I hope you love this recipe! Thank you!! xTieghan
This is SO GOOD. I’ve made it twice in the last two weeks. Makes plenty for lunches the next day, is relatively low on the calorie count and is really just a full flavored, nutritious dish. Love.
Thank you so much! xTieghan
I made the Instant Pot version of this. This had great flavor! But it definitely made produced too much sauce/broth compared to how much chicken was in it. I also had the issue of my potatoes disintegrating fully so next time, I’d use less coconut milk/broth (though I only used one cup of broth) and I’d cook the potatoes separately.
Hi Haley! I hope this turns out better for you the next time! Please let me know if there are any questions I can help you with! xTieghan