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This Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes is a fusion of Thai flavors. It’s the perfect bowl of warming comfort food that’s full of color and flavor. Made with chicken breasts or thighs, spices, sweet potatoes, bell peppers and creamy coconut milk. It’s cozy, creamy, just perfectly spicy, and filled with vegetables. Finish each bowl off with steamed rice, herbs, and plenty of lime.
And here we are, the first recipe of the new year. I’m not sure I’m ready for another full year of recipes (when you start to think about it…it’s a lot of recipe). But ready or not I’m excited, especially for the recipes I already know I have coming.
I wasn’t sure what to post today, I had some options, but this ended up feeling like a good fit. It’s healthy, but cozy. And since we’re enjoying below freezing temps here, I decided that this is what I’d want to be making today.
Plus, I love the colors, the flavors, and the fact this is pretty simple to make.
The details – start with seasoning the chicken
The spice mix on the chicken is key to the flavor. It’s a mix of turmeric, ginger, and black pepper. Toss the chicken with the spices. Then, if you can, let the chicken sit in the spices to take on ever more flavor. You don’t have to do this, but an overnight hang in the fridge does add a little more flavor to the dish.
That’s really the only “prep” step.
Next, sear the chicken in a big dutch oven style pot and get it a little crispy. Then pull the chicken out and in goes everything else. Sauté the vegetables, bell peppers, shallots, and garlic, and add chili flakes to taste. Then toss in the sweet potato and pour over the coconut milk.
I love adding a couple tablespoons of fish sauce too. I highly recommend this, but you can use soy sauce as well.
Braising
When everything is in, just cover the pot and let the chicken slowly cook in the coconut milk. It doesn’t take too long, about 25 minutes or so for thighs, shorter if you’re using breasts.
The the coconut milk is obviously creamy and flavorful. But it also prevents the chicken from drying out and creates super tender pieces of chicken.
Since this is such a saucy dish, I love to make a big pot of steamed rice and serve the chicken over the rice. Then top the chicken with lots of Thai basil, lime juice, and salty peanuts for a nice crunch…so delicious!
This one is simple, healthy, and delicious. It’s the perfect (non-boring) recipe to really kick off the new year!! Oh and lastly, while it’s not traditional to Thai cooking, a side of fresh, warm naan is especially delicious with this creamy curry sauce.
Looking for other healthy dinner recipes? Here are my favorites:
30 Minute Creamy Thai Turmeric Chicken and Noodles
Healthier Italian Wedding Soup with Lemon and Garlic
25 Minute Thai Black Pepper Chicken and Garlic Noodles
Lastly, if you make this Coconut Milk Braised Black Pepper Chicken, 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!
Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes
Servings: 6
Calories Per Serving: 547 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
- 2 pounds boneless, skinless, chicken thighs or breasts, cut into 2-inch chunks
- 1 tablespoon ground turmeric
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- kosher salt
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 bell peppers, sliced
- 2 medium shallots, chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon chili flakes, or more
- 2 cups cubed sweet potatoes
- 2 cans (14 ounce) full-fat coconut milk
- 2 tablespoons fish sauce (or soy sauce)
- 1/2 cup fresh cilantro, chopped
- steamed rice, for serving
- 1/2 cup Thai basil leaves
- 2 limes
- roasted peanuts
Instructions
- 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan. 3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.
This post was originally published on January 3, 2022
Really, really enjoyed this dish! Tasted as good as takeout with the health benefit of being homemade! Also, it came together so easily, without much hands on work, which I loved! Whole family loved it.
Hey Robin,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
I’m making this tomorrow! Can’t wait!
I hope you love the recipe Dawn!!
Wow! Incredible dish! Made it on a cold Canadian evening and it was perfect to warm us up. I’ll definitely serve this when friends come over for dinner. Thanks for sharing the recipe with us!
Hi Pierre,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This looked amazing but it was a fail! Potatoes are still hard, and sauce is milk yellow. Nothing like the picture! And flavor is kinda bland. I followed recipe to the T, except no chili flakes because of toddler. I’m sooooo sad! It looked so good!
Hi Ruby,
So sorry this recipe was not enjoyed. Please let me know if I can help in anyway. xTieghan
Made tonight. It was good, but really pale in colour, not sure how’s your picture the sauce is so dark?
I added zucchini and chickpeas as well, as there was so much liquid.
Hi Liane,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Sorry, I don’t know why mine is so dark either! Have the best week! xTieghan
So good!!!!! Made this for dinner a few nights ago and OMG- definitely adding it to our regular rotation. We added yellow potatoes instead of sweet potatoes. It warmed the soul! Great wintertime dish.
Hey Emily,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This was absolutely amazing!!!!! ❤️
Hey Christina,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Excellent!!! My husband loved it! I didn’t have any peanuts, but will add it tomorrow when I serve leftovers ( which we are looking forward to!)
Hey Mary,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Any advice for doing this in the Instant Pot?
Hey Dayna,
I would cook on high pressure for 10 minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This was awesome! Delish and simple! It’s hard to find different recipes that the whole family will like, but this one was a crowd pleaser even amongst the kiddos!! Thanks for the inspiration!
Hey Stephanie,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
This was so easy to put together and I love all the veggies and protein. My favorite HBH recipe I’ve made so far.
Hey Erin,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This was soo tasty. I prepped the vegetables the night before and seasoned the chicken and it came together really quickly after work. I used ghee instead of olive oil because we ran out and it was delicious like that too. Thank you for the awesome recipe! Gonna put it in the rotation
Hey Danielle,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Super yummy, used chicken thighs because that’s what I had on hand. Definitely will make again, thanks so much.
Hey Robin,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Made this tonight, can’t wait to have leftovers tomorrow. Only had 1 red pepper but added a chopped head of cauliflower. Pretty simply and quick, love that it all cooked in one pot.
Hey Kathryn,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Yum! I made this for dinner tonight. I though it was a bit thin so I added a tablespoon of cornstarch per the comments. I also added a bit more spices to the curry when it was simmering.
Hey Justine,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This was my first time cooking with turmeric – the flavors worked so well together. I’d definitely make this again!
Hey Mary Ann,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan