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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.

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com

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.

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com

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.

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com

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.

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com

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!

@halfbakedharvest

coconut milk braised chicken #coconutmilk #chicken #sweetpotatoes #healthydinner #cozymeal #rice #onepotdinner

♬ Dreams (2004 Remaster) – Fleetwood Mac

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.

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Ingredients

US Customary – Metric

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.
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Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com
This post was originally published on January 3, 2022
4.54 from 568 votes (427 ratings without comment)

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Comments

  1. 5 stars
    Really enjoyed this and the amount of servings is great for a few days as a single person! I used less chicken due to my budget but added more sweet potatoes—definitely cube them very small to cook within 30 minutes. Grocery was out of full fat coconut milk so I used lite and just stirred in a cup of Greek yogurt at the end. Don’t skip the fish sauce, it makes this dish!

    Reply

    1. Hi Jamie,
      Sorry, you need a dutch oven or large soup pot, the skillet will not hold all of the liquid. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  3. 5 stars
    This recipe has gone into my top three! We love it and have converted a son who isn’t keen on home cooked food to try more of it and is loving HBH recipes….. so for that, thank you.
    We love everything about this, the flavours. the colours and the smells.
    It’s an absolute winner.

    Reply

  4. 5 stars
    I couldn’t believe this recipe was made in my home and not a restaurant. The recipe is brilliant—soothing, flavorful, layered. I also think the peanuts, lime, and basil finish the plated dish beautifully. Will absolutely do this again.

    Reply

    1. Hi there,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

      Reply

  5. 5 stars
    Loved it! Only made half the recipe, as I only had enough ingredients for half. Added extra turmeric & ginger to the coconut milk and some honey. Adjusted end with salt & pepper to taste.

    Used avocado oil as well, that’s what I had on hand.

    Definitely will be making again soon!

    Reply

    1. Hi Kimberly,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

      Reply

  6. 5 stars
    This was excellent. I made a black rice to accompany it and sautéed the onions and peppers with a bit of red curry paste. As suggested, I also added a bit of lime juice. Would have used zest but I had no limes. The dish, when it sits for a few minutes. Turns a rich brownish color. I also use slight coconut milk to cut back on the calories.

    Reply

    1. Hi Jayne,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

      Reply

  7. I followed the recipe to a T, yet it looked nothing like the picture. The 2 cans of coconut milk turned it a creamy white color (yours looks brothy and brown??) I’m not sure what I could’ve done wrong, I keep rereading the recipe, and I’m certain I didn’t skip/misread anything. The excessive coconut milk made it somewhat bland, so I ended up adding half a can of Panang curry paste to liven it up. It was ultimately delicious, just not what I was expecting.

    Reply

  8. 3 stars
    With all respect, in my opinion this recipe lacks flavor as written. I took a previous reviewer’s suggestion to saute the peppers with red curry paste, and I added more ginger and garlic. I also added lime zest as well as juice and extra fish sauce. No need to add salt with the fish sauce. The cilantro and thai basil take it to the next level.

    Reply

  9. 5 stars
    Such a great dish! I made this for date night and my bf and I loved it. I’ll definitely be making this again.
    I substituted a few ingredients and it worked perfectly. I couldn’t find basil Thai leaves so I just used Basil leaves instead. I also used oyster sauce instead of fish sauce.

    Reply

  10. 5 stars
    This was the most delicious combination of flavors! I loved all the spices and vegetables. It was quite comforting on a cold winter night.

    Reply

  11. 5 stars
    This was the most delicious combination of flavors! I loved all spices and vegetables. It was quite comforting on a cold winter night.

    Reply

    1. Hi Tina,
      Regular basil will work just fine here I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

  13. 5 stars
    I made this last night for our dinner and everyone loved it. The sauce was so delicious that we all wanted more of it. Next time, I’ll double the sauce part.

    Reply

  15. 5 stars
    My husband made this for dinner tonight and it was delicious. A great combination of flavors – loved the sauce. He cubed the sweet potato, didn’t precook, and it was done in 30 minutes. This would be a nice dish for company.

    Reply