Coconut Milk Chicken with Sweet Potatoes

Name: Coconut Milk Chicken with Sweet Potatoes
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lbs boneless skinless chicken thighs or breasts; 1 tsp ground turmeric; 2 tsp ground ginger; 3 tbs sesame oil; 2 medium shallots, chopped; 2 cloves garlic, minced or grated; 1 inch fresh ginger, peeled and grated; 1 tsp cayenne pepper; 1/2 cup fresh cilantro, chopped plus more for serving; 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better); 2 cups low sodium chicken broth; 2 cups canned coconut milk; 2 tbs fish sauce; 2 cups fresh baby spinach; juice of 2 limes; To taste kosher salt; 2 cups cooked rice, for serving; naan, for serving - we warm the pre-packaged ones in the oven (optional)

Adrianne Meszaros @adriannemeszaros

My daughter loves this recipe, it has the perfect balance of sweetness and heat, with tons of flavor.

Adrianne Meszaros @adriannemeszaros

My daughter loves this recipe, it has the perfect balance of sweetness and heat, with tons of flavor.

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Ingredients

40 mins

4 servings

1 1/2 lbsboneless skinless chicken thighs or breasts
1 tspground turmeric
2 tspground ginger
3 tbssesame oil
2medium shallots, chopped
2 clovesgarlic, minced or grated
1 inchfresh ginger, peeled and grated
1 tspcayenne pepper
1/2 cupfresh cilantro, chopped plus more for serving
1medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
2 cupslow sodium chicken broth
2 cupscanned coconut milk
2 tbsfish sauce
2 cupsfresh baby spinach
juice of 2 limes
To tastekosher salt
2 cupscooked rice, for serving
naan, for serving - we warm the pre-packaged ones in the oven (optional)

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Steps

40 mins

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.