halfbakedharvest4.1
30 Minute Chicken Braised in Coconut Milk with Sweet Potatoes and Rice.
A fusion of Thai and Indian flavors. The perfect bowl of warming comfort food!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
- ●pot
- ●dutch oven
- ●oven
- ●slow cooker
📝 Preparation Steps
1
Stove Stop
2
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. 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. 3. 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. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
ground turmeric1 tablespoonground ginger2 teaspoonsinch fresh ginger, peeled and grated1medium shallots, chopped2garlic, minced or grated2 clovesmedium sweet potato, peeled and cut into 1 inch chunks (thicker is better)1fish sauce2 tablespoonschili oil, for serving (optional)fresh Naan, for serving
3
Instant Pot
4
1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit ⏱️ 5 minutes. 2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot 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. Turn the instant pot off. To the instant pot, add 1 cup broth, the coconut milk, and fish sauce. Cover and cook on high pressure for ⏱️ 8 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil ⏱️ 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
ground turmeric1 tablespoonground ginger2 teaspoonsinch fresh ginger, peeled and grated1medium shallots, chopped2garlic, minced or grated2 clovesmedium sweet potato, peeled and cut into 1 inch chunks (thicker is better)1fish sauce2 tablespoonschili oil, for serving (optional)fresh Naan, for serving
5
Slow Cooker
6
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 set 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. Transfer the chicken and potatoes to the slow cooker. Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for ⏱️ 6-8 hours or on high for ⏱️ 3-4 hours.3. Remove the lid, cook ⏱️ 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
ground turmeric1 tablespoonground ginger2 teaspoonsinch fresh ginger, peeled and grated1medium shallots, chopped2garlic, minced or grated2 clovesmedium sweet potato, peeled and cut into 1 inch chunks (thicker is better)1fish sauce2 tablespoonschili oil, for serving (optional)fresh Naan, for serving
Nutrition Facts
calories
655 kcal
serving Size
1 serving
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