Coconut Milk Braised Chicken with Sweet Potatoes

Tender chicken, bell peppers, and sweet potatoes braised in coconut milk and spices, topped with tons of fresh herbs & lime juice, and served over rice. Comforting & delicious!

I recently found this easy coconut milk braised chicken with sweet potatoes recipe on Half Baked Harvest, and I immediately added the needed ingredients to my shopping list. Talk about a bowl full of comfort! I love the chicken marinade flavors of turmeric, ginger, cumin, and toasted sesame because they make the dish extra flavorful. Braising everything in coconut milk made this recipe not only tasty but also really simple to make. I served this colorful & flavorful braised chicken & sweet potatoes over garlic rice along with lots of lime wedges, fresh herbs, and crushed peanuts on the side. My entire family thought this recipe was delicious, and we ate every last bite. This delicious chicken curry recipe paired nicely with an Asian kale salad.

Coconut Milk Braised Chicken with Sweet Potatoes

Marinade:

• 2 chicken breasts or thighs, cut into 2-inch chunks
• ½ tbsp turmeric
• ½ tbsp ginger
• ½ tsp cumin
• ½ tsp black pepper
• Sea salt, to taste
• ½ tbsp toasted sesame oil

Coconut Milk Braised Chicken with Sweet Potatoes:

• 1 tbsp vegetable oil, divided
• 1 bell pepper, sliced
• 1 medium shallot, chopped
• 3 cloves of garlic, minced
• ¼-½ tsp crushed red pepper flakes, to taste
• 1 cup sweet potato, peeled & cubed
• 1 (14 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• ¼ cup fresh cilantro, plus more for serving

For Serving:

• Garlic rice or Jasmine rice, prepared
• Fresh basil (or Thai basil), torn
• Fresh cilantro, chopped
• Limes, quartered
• Peanuts, crushed

How to Make Coconut Milk Braised Chicken with Sweet Potatoes

Combine the turmeric, ginger, cumin, black pepper, a pinch of salt, and ½ tablespoon of toasted sesame oil in a bowl; add the chicken and toss to coat evenly. Let it sit for 5 minutes or up to 24 hours covered in the refrigerator.

Heat ½ tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes.

Remove the chicken from the pan and set aside until needed.

Add the remaining ½ tablespoon of vegetable oil to the Dutch oven along with the bell peppers, shallots, and chili flakes. Cook, stirring often, for 3 minutes.

Add the minced garlic and sweet potatoes and cook, stirring constantly, for 1 minute.

Add the coconut milk, making sure to scrape up any browned bits from the bottom of the Dutch oven, along with the fish sauce. Add the chicken and its juices and stir to combine.

Cover with a lid and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir in the cilantro and season with sea salt, if needed.

Serve over rice with fresh basil, cilantro, lots of lime wedges, and crushed peanuts on the side. Enjoy!

 

 

 

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