Recipe of Super Quick Homemade Coconut Milk Chicken with Sweet Potatoes

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut milk chicken with sweet potatoes. It is one of my favorites. For mine, I am going to make it a little 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’s easy, it is quick, it tastes delicious. It’s appreciated 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 wonderful.

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