Recipe of Super Quick Homemade Coconut Milk Chicken with Sweet Potatoes

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, coconut milk chicken with sweet potatoes. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Coconut Milk Chicken with Sweet Potatoes is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Coconut Milk Chicken with Sweet Potatoes is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have coconut milk chicken with sweet potatoes using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Milk Chicken with Sweet Potatoes:

1. Take 1 1/2 lbs boneless skinless chicken thighs or breasts
2. Prepare 1 tsp ground turmeric
3. Get 2 tsp ground ginger
4. Make ready 3 tbs sesame oil
5. Make ready 2 medium shallots, chopped
6. Prepare 2 cloves garlic, minced or grated
7. Get 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. Prepare 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
11. Get 2 cups low sodium chicken broth
12. Make ready 2 cups canned coconut milk
13. Make ready 2 tbs fish sauce
14. Get 2 cups fresh baby spinach
15. Take juice of 2 limes
16. Prepare To taste kosher salt
17. Make ready 2 cups cooked rice, for serving
18. Take naan, for serving - we warm the pre-packaged ones in the oven (optional)

Instructions 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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