Recipe: Appetizing Coconut Milk Chicken with Sweet Potatoes

Coconut Milk Chicken with Sweet Potatoes. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the Transfer chicken and sweet potatoes to a platter.

Simmer the soup for about half an hour, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk. A combination of Indian curry paste, chicken, coconut milk, and turmeric is served with white jasmine rice and sweet potatoes. You can cook Coconut Milk Chicken with Sweet Potatoes using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Coconut Milk Chicken with Sweet Potatoes

It's 1 1/2 lbs of boneless skinless chicken thighs or breasts.
Prepare 1 tsp of ground turmeric.
It's 2 tsp of ground ginger.
You need 3 tbs of sesame oil.
You need 2 of medium shallots, chopped.
You need 2 cloves of garlic, minced or grated.
Prepare 1 inch of fresh ginger, peeled and grated.
It's 1 tsp of cayenne pepper.
You need 1/2 cup of fresh cilantro, chopped plus more for serving.
Prepare 1 of medium sweet potato, peeled and cut into 1 inch chunks (thicker is better).
You need 2 cups of low sodium chicken broth.
Prepare 2 cups of canned coconut milk.
You need 2 tbs of fish sauce.
Prepare 2 cups of fresh baby spinach.
You need of juice of 2 limes.
Prepare To taste of kosher salt.
It's 2 cups of cooked rice, for serving.
You need of naan, for serving - we warm the pre-packaged ones in the oven (optional).

Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. Slow Cooker Chicken Curry is made with coconut milk, chicken breasts, an easy curry powder seasoning blend and sweet potatoes. This Crock-Pot Indian curry is healthy, dairy-free, and gluten-free.

Coconut Milk Chicken with Sweet Potatoes step by step

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..

It makes a quick and easy weeknight dinner when served with rice. Coconut milk: besides the delicious flavors and healthy fats coconut milk adds to this recipe, it also packs a anti-bacterial and anti-viral punch. Plus the sweet potato noodles soak up all of the delicious flavors in the soup without getting too soft. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Season the chicken with salt and pepper.