Coconut Milk Chicken with Sweet Potatoes
Coconut Milk Chicken with Sweet Potatoes

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, coconut milk chicken with sweet potatoes. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Coconut Milk Chicken with Sweet Potatoes is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Coconut Milk Chicken with Sweet Potatoes is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook coconut milk chicken with sweet potatoes using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Milk Chicken with Sweet Potatoes:
  1. Make ready 1 1/2 lbs boneless skinless chicken thighs or breasts
  2. Prepare 1 tsp ground turmeric
  3. Get 2 tsp ground ginger
  4. Take 3 tbs sesame oil
  5. Take 2 medium shallots, chopped
  6. Make ready 2 cloves garlic, minced or grated
  7. Make ready 1 inch fresh ginger, peeled and grated
  8. Get 1 tsp cayenne pepper
  9. Prepare 1/2 cup fresh cilantro, chopped plus more for serving
  10. Take 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
  11. Get 2 cups low sodium chicken broth
  12. Get 2 cups canned coconut milk
  13. Prepare 2 tbs fish sauce
  14. Make ready 2 cups fresh baby spinach
  15. Make ready juice of 2 limes
  16. Prepare To taste kosher salt
  17. Take 2 cups cooked rice, for serving
  18. Make ready naan, for serving - we warm the pre-packaged ones in the oven (optional)
Steps to make Coconut Milk Chicken with Sweet Potatoes:
  1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
  3. Add the chicken and sear on both sides until browned, about 2 minutes.
  4. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
  5. Season to taste with salt.
  6. 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.
  7. Serve the chicken and sauce over rice. Top with fresh cilantro. Enjoy with naan.

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