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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
This recipe was AMAZING! There are so many flavors that blend together PERFECTLY, & the sauce was so comforting. We all got seconds, & this is going to be a regular dinner for me. Heaven!
Thank you so much Erin! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
This was so good and easy to make. I added some Penzy’s Hot Curry Powder to my chicken rub and also threw in some babycorn (because it is my fave). The flavor of this is incredible. If you want a thicker broth, just cook it with the lid off so more liquid will evaporate.
Hi Ashley! I am so glad this recipe turned out so well for you! Thank you so much! xTieghan
THIS WAS SO GOOD!!!!
Just delicious! We love coconut milk, so I added in a bit more – almost 2 full cans. Just made my house smell so good! Just the right amount of spice, and the chicken was so moist! (I almost switched to chicken breast, but so happy I stuck with the thighs)
I’m no baker – but I took on the Naan. My dough was super sticky, making it hard to work with. Tip (I figured out a little too late) – only roll out the dough right before you put it in the pan. Otherwise, it’s REALLY HARD to lift off the counter, no matter how much flour you use! So mine were a little mis-shapen, but so happy I made them myself! (you can check them out on Instagram: @davidthalberg.
Thanks again for the perfect Thursday night dinner!
Hi David! I am so glad this recipe turned out so well for you! And you tried the naan!! I cannot wait to check out the photo, thanks for trying this! xTieghan
Making this tonight! I have loved every recipe of yours I’ve made. The flavors you use always have me raving about your recipes.
Hi Faith! That is amazing to hear! I hope you continue to enjoy every recipe you try! Thank you! xTieghan
Will make again and again. Loved it. Preparation using stovetop instructions to table took quite a bit longer – but this dish is well worth it.
Thank you so much Valerie! I am so glad this recipe turned out so well for you! xTieghan
Have made this twice in the last month, and we all love it (including my 2 year old!). Added cauliflower for an extra vegetable. The flavors are so good. Your recipes are truly the best!
You are too kind! Thank you so much Elizabeth! xTieghan
Just want to double check that its OK to add the coconut milk to the instant pot while it’s under high pressure? Thanks! Excited to try this!
Hi there! Yes, it is ok to add the coconut milk right to the instant pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made the Coconut Milk Braised Chicken with Sweet Potatoes and Rice. I changed just a few things decided not to do the naan bread and added cauliflower towards the end of cooking time. I needed less carbs that’s why I added the cauliflower. My husband and his parents in their 80’s loved it. I love your recipes. I will definitely add it to my to my line up of foods.
That is so great! I am so glad this turned out so well for you! xTieghan
Made this tonight In the Instant Pot- easy and good and loved by the kids, too! Sauce didn’t really cook down for me, so I would reduce liquid next time as it was a bit watery. I cut the sweet potatoes in a small dice and they pretty much broke down and became part of the sauce, which was OK with me. Will throw in more veggies next time, to round it out and fill in the sauce? It’s a keeper!
Love that! I am so glad this turned out so well for you and please let me know if it doesn’t work with more veggies! xTieghan
Making this for the 3rd time because it was just so good!! I added a little brown sugar though, because i like that added when I add fish sauce to recipes. Also, one of the times I had to omit the fish sauce altogether because of a severe fish allergy someone had and it still turned out really good. I prefer the fish sauce for sure (plus brown sugar) but it’s definitely still really good without it if needed.
Thank you so much Fredricka! I am so glad you have been loving this recipe! xTieghan
So delicious and easy! Making it again tomorrow for some company, can’t wait to see their pleased look on their faces 😉 Really good leftovers too!
Thank you so much Daniella! xTieghan
This was fantastic! Also added some lentils to the mix. Can’t wait to try more of your recipes 🙂
Thank you! I hope you love all the ones you try! xTieghan
This is my second time making this, and I just cannot understand how the sauce remains so thin! This time I made sure to use a scant cup of chicken broth and used coconut cream instead of coconut milk to help it thicken without adding a separate thickening agent. Unfortunately I’m thirty minutes into simmering and risking the sweet potatoes turning to mush again, so it looks like cornstarch will have to save it.
For your recipe pictures, did you roast your sweet potato in the oven and then add it in? I just can’t seem to get the same kind of char, especially when adding the liquid immediately after the sweet potatoes. Maybe if I roasted them separately I could simmer the sauce for an hour to thicken it and add them afterward to save them from mush. It’s a more work and dishes, but I already feel like this recipe has ended up being more work than expected – twice now!
Hi there! No, I do not roast the sweet potatoes. Next time, why don’t you try omitting the broth and see if that helps? I would imagine you will get a nice, thick sauce. Please let me know if you have any other questions. I hope this helps! Thank you!! xTieghan
Can I use something other than fish sauce? Thanks!!!
Hey Michelle! You can use an equal amount of soy sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Delicious!
Thank you Michelle! xTieghan