Chicken Braised in Coconut Milk with Sweet Potatoes and Rice in 30 Minutes

Why You’ll Love This Coconut Milk Braised Chicken

This recipe for coconut milk braised chicken combines creamy flavors with simple steps that make it a go-to meal for anyone short on time. It’s packed with fresh ingredients like tender chicken, sweet potatoes, and spinach, drawing from Thai-inspired roots to deliver a dish that’s both hearty and full of aroma. Whether you’re a busy parent rushing through dinner or a food enthusiast experimenting in the kitchen, this easy coconut chicken stew offers a balance of taste and nutrition that keeps everyone coming back for more.

One reason you’ll love this coconut milk braised chicken is its ease of preparation, with minimal ingredients and a quick cooking time that fits into even the busiest schedules, much like the 30-minute version I often whip up on weeknights. It brims with health benefits too, thanks to the lean chicken, nutrient-rich sweet potatoes, and creamy coconut milk that provide essential vitamins and beneficial fats for overall wellness. Plus, it’s versatile enough for various dietary needs, such as gluten-free options or vegan swaps, all while keeping that rich, distinctive flavor from aromatic spices and herbs. The combination creates a unique taste that stands out, making it adaptable for family meals or solo dinners with a side of rice.

To make it even better, think about how leftovers let the flavors deepen overnight, turning a simple dinner into something special the next day. This quick coconut milk braised chicken with sweet potatoes has become a staple in my home, inspired by travels and family stories, showing how easy tweaks can turn everyday ingredients into memorable dishes. If you’re looking for a coconut chicken recipe that’s both comforting and exciting, this one delivers without overwhelming your kitchen time.

Health and Flavor Highlights

Here’s a quick look at what makes this meal shine: full-fat coconut milk adds creaminess while offering medium-chain triglycerides that support energy, and the chicken provides lean protein for a satisfying bite. For those watching their diet, options like using light coconut milk or adding more veggies make it flexible. To learn more about the health benefits of coconut milk, it’s a great addition to your cooking routine.

Essential Ingredients for Coconut Milk Braised Chicken

Gathering the right ingredients is key to making this braised chicken coconut milk recipe come alive, and I’ve pulled together a list based on a flavorful Thai-inspired version that’s simple yet packed with taste. Each item plays a role in creating that creamy, aromatic sauce you’ll love, ensuring nothing is missed for a perfect outcome. Below is a structured list of all the ingredients needed, with precise measurements to make shopping and preparation straightforward.

• 1 ½ lb (≈ 680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces (or left whole)
• 1 Tbsp oil (for coating the raw chicken)
• 2 tsp ground turmeric
• 3 Tbsp oil (for sautéing)
• 2 medium shallots, finely chopped
• 2 cloves garlic, minced or grated
• 1 in (≈ 2.5 cm) piece fresh ginger, peeled and grated
• ¼ 1 tsp cayenne pepper (adjust to heat preference)
• ½ cup fresh cilantro, chopped, plus extra for garnish
• 1 medium sweet potato, peeled and cut into 1-in (≈ 2.5 cm) cubes
• 1 2 cups chicken broth (≈ 240 480 ml) start with 1 cup and add more if needed for desired sauce thickness
• 2 cups (≈ 480 ml) full-fat coconut milk
• 2 Tbsp fish sauce (reduce to 1 Tbsp if you prefer less salt)
• 2 cups (≈ 60 g) fresh baby spinach
• Juice of 2 limes (≈ 30 40 ml)
• Kosher salt, to taste
• 2 cups cooked rice, for serving (optional)
• Naan bread, for serving (optional)
• Chili oil, for drizzling (optional)

This list covers everything for a sweet potato coconut chicken that’s nutritious and full of flavor, making it easy to follow for beginners or seasoned cooks. For more ideas on pairing, check out a similar dish like the sweet potato casserole recipe on my blog for complementary sides.

How to Prepare the Perfect Coconut Milk Braised Chicken: Step-by-Step Guide

Getting started with this coconut milk braised chicken is all about simple steps that lead to a delicious meal, and I’ve adapted it from a Thai-inspired method that’s quick and reliable. First, prepare all ingredients by chopping the shallots, mincing the garlic, grating the ginger, and cubing the sweet potato to have everything ready for smooth cooking. This easy coconut chicken with rice and sweet potatoes comes together in under 30 minutes on the stove, making it ideal for busy evenings.

Heat a large skillet over medium heat and add a small amount of oil to brown the chicken pieces on both sides for about 3-4 minutes until golden, building that flavorful base. After browning, remove the chicken and set it aside, then in the same skillet, sauté the shallots, garlic, ginger, cayenne, and half of the cilantro for about 3 minutes until fragrant. Stir in the sweet potato cubes next, then reduce the heat, pour in 1 cup of chicken broth, the coconut milk, and fish sauce, and let it simmer covered for 20-30 minutes until the sweet potato is tender and chicken is cooked through.

Once done, uncover and add the spinach and lime juice, cooking just until the spinach wilts, which takes about 2 minutes, then season with kosher salt to taste. For a fast coconut milk chicken meal in half an hour, this stovetop method works wonders, but you can also use a pressure cooker for 8 minutes on high pressure or a slow cooker for 6-8 hours on low. Finish by serving over cooked rice and garnish with extra cilantro and a drizzle of chili oil if you like.

Quick Tips for Different Methods

If you’re using a pressure cooker, sear first and then cook under pressure; for slow cooking, transfer after sautéing and let it build flavor over time. Remember, for the best results with this one-pot coconut chicken and rice recipe, keep an eye on the sauce thickness by adding more broth if needed.

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Dietary Substitutions to Customize Your Coconut Milk Braised Chicken

Making this coconut milk braised chicken your own is simple with a few swaps, especially if you’re aiming for dietary preferences like vegan or low-calorie options. For protein alternatives, swap the chicken with firm tofu or tempeh to keep it plant-based and let those absorb the creamy sauce just as well. Veggies like bell peppers or zucchini can easily replace or add to the sweet potatoes for extra nutrition and texture without changing the core of this coconut chicken recipe.

When adjusting seasonings, try using shallots instead of onions for a milder taste or switch curry powder for turmeric to match the Thai-inspired flavors. If you’re watching sodium, reduce the fish sauce or use a splash of soy sauce instead. These changes make the dish versatile for everyone, from students grabbing a quick meal to diet-conscious folks tweaking for health benefits.

Mastering Coconut Milk Braised Chicken: Advanced Tips and Variations

Taking your coconut milk braised chicken to the next level involves a few pro techniques, like browning the chicken thoroughly in a heavy skillet for even heat and deeper flavor before adding the liquids. Experiment with flavor variations by incorporating lemongrass or fresh chili to boost the Thai-inspired vibe and make each bite more exciting. Presentation is key too top with chopped cilantro or toasted coconut for a colorful, inviting plate that impresses your guests.

For make-ahead options, prepare the dish in advance and let the flavors meld in the fridge, as leftovers often taste even better the next day. If you’re new to this, try pairing it with ideas from my blog, like the chicken spinach bake recipe for complementary flavors. These tips turn a simple coconut milk chicken dinner into something truly special for any occasion.

How to Store Coconut Milk Braised Chicken: Best Practices

Keeping your coconut milk braised chicken fresh is easy with the right storage methods, ensuring it stays tasty for days. Store leftovers in an airtight container in the fridge for up to 3-4 days, which helps maintain that creamy texture without spoiling. For longer storage, freeze it in portioned containers for up to 2 months, making it perfect for meal prep on busy weeks.

When reheating, thaw overnight in the fridge and warm gently on the stovetop to keep the sauce from separating. This approach works well for working professionals or families planning ahead, turning this sweet potato coconut chicken into a convenient staple.

FAQs: Frequently Asked Questions About Coconut Milk Braised Chicken

Coconut Milk Braised Chicken

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• Author: Brandi Oshea
• Total Time: 45 minutes (stovetop) or 30 minutes (pressure cooker)
• Yield: 6 servings
• Diet: Non-vegetarian

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Description

🥥 This creamy coconut‑milk braise delivers comforting flavor in under 30 minutes.
🍠 Sweet potatoes add natural sweetness and heart‑healthy fiber for a balanced meal.

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Ingredients

– 1 ½ lb (≈ 680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces (or left whole)

– 1 Tbsp oil for coating the raw chicken

– 2 tsp ground turmeric

– 3 Tbsp oil for sautéing

– 2 medium shallots, finely chopped

– 2 cloves garlic, minced or grated

– 1 in (≈ 2.5 cm) piece fresh ginger, peeled and grated

– ¼ tsp cayenne pepper (adjust to heat preference)

– ½ cup fresh cilantro, chopped, plus extra for garnish

– 1 medium sweet potato, peeled and cut into 1-in (≈ 2.5 cm) cubes

– 1–2 cups chicken broth (≈ 240–480 ml) start with 1 cup and add more if needed for desired sauce thickness

– 2 cups (≈ 480 ml) full-fat coconut milk

– 2 Tbsp fish sauce (reduce to 1 Tbsp if you prefer less salt)

– 2 cups (≈ 60 g) fresh baby spinach

– Juice of 2 limes (≈ 30–40 ml)

– Kosher salt, to taste

– 2 cups cooked rice, for serving (optional)

– Naan bread, for serving (optional)

– Chili oil, for drizzling (optional)

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Instructions

1-Getting started with this coconut milk braised chicken is all about simple steps that lead to a delicious meal, and I’ve adapted it from a Thai-inspired method that’s quick and reliable. First, prepare all ingredients by chopping the shallots, mincing the garlic, grating the ginger, and cubing the sweet potato to have everything ready for smooth cooking. This easy coconut chicken with rice and sweet potatoes comes together in under 30 minutes on the stove, making it ideal for busy evenings.

2-Heat a large skillet over medium heat and add a small amount of oil to brown the chicken pieces on both sides for about 3-4 minutes until golden, building that flavorful base. After browning, remove the chicken and set it aside, then in the same skillet, sauté the shallots, garlic, ginger, cayenne, and half of the cilantro for about 3 minutes until fragrant. Stir in the sweet potato cubes next, then reduce the heat, pour in 1 cup of chicken broth, the coconut milk, and fish sauce, and let it simmer covered for 20-30 minutes until the sweet potato is tender and chicken is cooked through.

3-Once done, uncover and add the spinach and lime juice, cooking just until the spinach wilts, which takes about 2 minutes, then season with kosher salt to taste. For a fast coconut milk chicken meal in half an hour, this stovetop method works wonders, but you can also use a pressure cooker for 8 minutes on high pressure or a slow cooker for 6-8 hours on low. Finish by serving over cooked rice and garnish with extra cilantro and a drizzle of chili oil if you like.

Notes

🔥 Cook the chicken in batches if necessary; overcrowding the pan prevents proper browning.
🧂 Season the raw chicken with a pinch of salt and pepper before searing for deeper flavor.
🌿 If the sauce is too thin, uncover and simmer a few more minutes or stir in a slurry of cornstarch and water.

• Prep Time: 15 minutes
• Cook Time: 30 minutes (stovetop) or 8 minutes pressure + 5 minutes reduction
• Category: Main Dish
• Method: Stovetop braising (or pressure cooker)
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl (approx. 1/6 of recipe)
• Calories: 655

Keywords: coconut chicken curry, sweet potato braise, quick Thai chicken, one‑pot coconut curry