Easiest Way to Make Speedy Coconut Milk Chicken with Sweet Potatoes


Coconut Milk Chicken with Sweet Potatoes

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, coconut milk chicken with sweet potatoes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Coconut Milk Chicken with Sweet Potatoes is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Coconut Milk Chicken with Sweet Potatoes is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Take boneless skinless chicken thighs or breasts
  2. Get ground turmeric
  3. Take ground ginger
  4. Get sesame oil
  5. Take medium shallots, chopped
  6. Prepare garlic, minced or grated
  7. Take fresh ginger, peeled and grated
  8. Get cayenne pepper
  9. Make ready fresh cilantro, chopped plus more for serving
  10. Make ready medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
  11. Take low sodium chicken broth
  12. Take canned coconut milk
  13. Prepare fish sauce
  14. Prepare fresh baby spinach
  15. Take juice of 2 limes
  16. Take kosher salt
  17. Take cooked rice, for serving
  18. Get 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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