Hello, I am Laura. Today, I will show you a way to prepare coconut milk chicken with sweet potatoes recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. 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 favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Coconut Milk Chicken with Sweet Potatoes is something which I have loved my entire life. They are nice and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Coconut Milk Chicken with Sweet Potatoes:
- Take 1 1/2 lbs boneless skinless chicken thighs or breasts
- Prepare 1 tsp ground turmeric
- Take 2 tsp ground ginger
- Prepare 3 tbs sesame oil
- Prepare 2 medium shallots, chopped
- Get 2 cloves garlic, minced or grated
- Make ready 1 inch fresh ginger, peeled and grated
- Get 1 tsp cayenne pepper
- Take 1/2 cup fresh cilantro, chopped plus more for serving
- Make ready 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
- Prepare 2 cups low sodium chicken broth
- Take 2 cups canned coconut milk
- Prepare 2 tbs fish sauce
- Prepare 2 cups fresh baby spinach
- Get juice of 2 limes
- Make ready To taste kosher salt
- Get 2 cups cooked rice, for serving
- Take naan, for serving - we warm the pre-packaged ones in the oven (optional)
Steps 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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