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The ingredients needed to make Coconut Milk Chicken with Sweet Potatoes:
- Prepare 1 1/2 lbs boneless skinless chicken thighs or breasts
- Use 1 tsp ground turmeric
- Provide 2 tsp ground ginger
- Take 3 tbs sesame oil
- Get 2 medium shallots, chopped
- Get 2 cloves garlic, minced or grated
- Get 1 inch fresh ginger, peeled and grated
- Prepare 1 tsp cayenne pepper
- Provide 1/2 cup fresh cilantro, chopped plus more for serving
- Provide 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
- Get 2 cups low sodium chicken broth
- Provide 2 cups canned coconut milk
- Take 2 tbs fish sauce
- Use 2 cups fresh baby spinach
- Prepare juice of 2 limes
- Use To taste kosher salt
- Use 2 cups cooked rice, for serving
- Use naan, for serving - we warm the pre-packaged ones in the oven (optional)
Steps to make Coconut Milk Chicken with Sweet Potatoes:
- Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
- Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
- Add the chicken and sear on both sides until browned, about 2 minutes.
- Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
- Season to taste with salt.
- 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.
- Serve the chicken and sauce over rice. Top with fresh cilantro. Enjoy with naan.
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