Recipe of Award-winning Coconut Milk Chicken with Sweet Potatoes

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, coconut milk chicken with sweet potatoes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Coconut Milk Chicken with Sweet Potatoes is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Coconut Milk Chicken with Sweet Potatoes is something that I have loved my entire life. They’re nice and they look fantastic.

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 cook that.

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

1. Get 1 1/2 lbs boneless skinless chicken thighs or breasts
2. Get 1 tsp ground turmeric
3. Get 2 tsp ground ginger
4. Get 3 tbs sesame oil
5. Prepare 2 medium shallots, chopped
6. Prepare 2 cloves garlic, minced or grated
7. Get 1 inch fresh ginger, peeled and grated
8. Prepare 1 tsp cayenne pepper
9. Take 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. Prepare 2 cups low sodium chicken broth
12. Prepare 2 cups canned coconut milk
13. Take 2 tbs fish sauce
14. Get 2 cups fresh baby spinach
15. Prepare juice of 2 limes
16. Make ready To taste kosher salt
17. Make ready 2 cups cooked rice, for serving
18. Prepare 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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