Hi, I’m Marie. Today, we’re going to make coconut milk chicken with sweet potatoes recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Coconut Milk Chicken with Sweet Potatoes Recipe
Coconut Milk Chicken with Sweet Potatoes is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Coconut Milk Chicken with Sweet Potatoes is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook coconut milk chicken with sweet potatoes using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Coconut Milk Chicken with Sweet Potatoes:
- Make ready 1 1/2 lbs boneless skinless chicken thighs or breasts
- Take 1 tsp ground turmeric
- Get 2 tsp ground ginger
- Get 3 tbs sesame oil
- Prepare 2 medium shallots, chopped
- Prepare 2 cloves garlic, minced or grated
- Make ready 1 inch fresh ginger, peeled and grated
- Take 1 tsp cayenne pepper
- Prepare 1/2 cup fresh cilantro, chopped plus more for serving
- Prepare 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
- Prepare 2 cups low sodium chicken broth
- Make ready 2 cups canned coconut milk
- Take 2 tbs fish sauce
- Get 2 cups fresh baby spinach
- Get juice of 2 limes
- Get To taste kosher salt
- Take 2 cups cooked rice, for serving
- Take naan, for serving - we warm the pre-packaged ones in the oven (optional)
Instructions to make Coconut Milk Chicken with Sweet Potatoes:
- Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
- 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.
- Season to taste with salt.
- 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.
- Serve the chicken and sauce over rice. Top with fresh cilantro. Enjoy with naan.
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