Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, coconut milk chicken with sweet potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Coconut Milk Chicken with Sweet Potatoes is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Coconut Milk Chicken with Sweet Potatoes is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have coconut milk chicken with sweet potatoes using 18 ingredients and 7 steps. Here is how you can achieve it.

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

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