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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut milk chicken with sweet potatoes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Coconut Milk Chicken with Sweet Potatoes is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Coconut Milk Chicken with Sweet Potatoes is something which I’ve loved my entire life.

To get started 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. Prepare 1 1/2 lbs boneless skinless chicken thighs or breasts
  2. Make ready 1 tsp ground turmeric
  3. Make ready 2 tsp ground ginger
  4. Prepare 3 tbs sesame oil
  5. Take 2 medium shallots, chopped
  6. Make ready 2 cloves garlic, minced or grated
  7. Prepare 1 inch fresh ginger, peeled and grated
  8. Take 1 tsp cayenne pepper
  9. Take 1/2 cup fresh cilantro, chopped plus more for serving
  10. Get 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
  11. Prepare 2 cups low sodium chicken broth
  12. Get 2 cups canned coconut milk
  13. Prepare 2 tbs fish sauce
  14. Get 2 cups fresh baby spinach
  15. Make ready juice of 2 limes
  16. Take To taste kosher salt
  17. Prepare 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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