Description
🍛 This creamy coconut‑curry chicken packs sweet potato goodness and bright lime for a comforting, one‑pot dinner.
🥥 Quick stovetop braising delivers tender chicken and veggies in just 30 minutes, perfect for busy weeknights.
Ingredients
– 1.5 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
– 1 tablespoon turmeric
– 2 teaspoons ground ginger
– 3 tablespoons olive oil (divided)
– 2 medium shallots, chopped
– 2 cloves garlic, minced or grated
– 1 inch piece fresh ginger, peeled and grated
– ¼ teaspoon cayenne pepper (adjust to heat preference)
– ½ cup fresh cilantro, chopped (plus extra for garnish)
– 1 medium sweet potato, peeled and cut into 1-inch cubes
– 1 cup chicken broth (add more if sauce gets too thick)
– 2 cups full-fat coconut milk
– 2 tablespoons fish sauce (or substitute with soy sauce + Worcestershire sauce)
– 2 cups fresh baby spinach
– Juice of 2 limes
– Kosher salt, to taste
– 2 cups cooked rice, for serving (white, brown or rice noodles as preferred)
– extra cilantro (optional topping)
– chili oil (optional topping)
– naan bread (optional topping)
Instructions
1-Prep and Marinate: First, toss the chicken pieces with turmeric, ground ginger, and 1 tablespoon of olive oil in a bowl. Let it rest for 5 minutes while you prepare the rest. This step helps the flavors seep in and makes the chicken tender.
2-Stovetop Version: 1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
2. Add the chicken and sear for 2 minutes per side until it’s lightly browned.
3. Mix in shallots, garlic, fresh ginger, cayenne pepper, and ½ cup cilantro; cook for 3 minutes.
4. Stir in the sweet potato cubes.
5. Lower the heat, then pour in 1 cup chicken broth, 2 cups coconut milk, and 2 tablespoons fish sauce.
6. Partially cover and simmer for 20-30 minutes until the chicken is cooked and potatoes are soft.
7. If the sauce thickens, add more broth. Finally, stir in 2 cups spinach until it wilts and add lime juice; season with salt.
3-Instant Pot Version: 1. Set your Instant Pot to Sauté and add 2 tablespoons oil to sear the chicken for 2 minutes per side.
2. Add shallots, garlic, ginger, cayenne, and cilantro; cook for 3 minutes.
3. Mix in sweet potato, then turn off the pot.
4. Pour in 1 cup broth, 2 cups coconut milk, and 2 tablespoons fish sauce.
5. Secure the lid and cook on High Pressure for 8 minutes.
6. Release the pressure and switch back to Sauté to boil and reduce the sauce for 5 minutes if needed.
7. Stir in spinach and lime juice; season with salt.
4-Slow Cooker Version: 1. Heat 2 tablespoons oil in a skillet and sear the chicken for 2 minutes per side.
2. Add shallots, garlic, ginger, cayenne, cilantro, and sweet potato; cook for 3 minutes, then transfer to the slow cooker.
3. Pour in 1 cup broth, 2 cups coconut milk, and 2 tablespoons fish sauce.
4. Cook on low for 6-8 hours or high for 3-4 hours until tender.
5. Uncover and set to high for 30 minutes to thicken the sauce.
6. Stir in spinach and lime juice; season with salt.
Notes
🥥 Pre‑boil or microwave the sweet‑potato cubes 3‑4 minutes so they soften quickly in the braise.
🔥 Adjust the heat by varying the cayenne amount or adding a spoonful of red‑curry paste for deeper spice.
🍋 If you don’t have fish sauce, substitute 1½ Tbsp soy sauce with ½ Tbsp Worcestershire sauce for a similar umami boost.
- Prep Time: 10 minutes
- Marination: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop Braise
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (≈ 350 g)
- Calories: 655 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Chicken, Coconut, Sweet Potato, Curry