30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice

There’s something magical about the combination of creamy coconut milk, tender chicken, and sweet potatoes that makes my heart sing. I’ve perfected this 30-minute coconut milk braised chicken recipe over countless weeknight dinners, and it’s become my go-to when I need something comforting, nutritious, and quick. The best part? It all comes together in one pot, meaning less cleanup and more time to savor each delicious bite.

When life gets hectic, this recipe is my secret weapon. The aromatic spices, the velvety sauce, and the perfect balance of flavors never fail to impress, even when I’m cooking for guests. Trust me, once you try this dish, it’ll become a staple in your recipe rotation too.

Why This Recipe Works

I’ve always been fascinated by how certain flavor combinations can transport you to different parts of the world. This coconut milk braised chicken does exactly that—it’s like taking a culinary journey without leaving your kitchen.

Here’s why this recipe has earned a permanent spot in my meal planning:

• Quick Cooking Time: Ready in just 30 minutes, perfect for busy weeknights
• One-Pot Wonder: Minimal cleanup required
• Nutrient-Dense: Packed with protein, fiber, and vitamins
• Versatile: Easily customizable with different vegetables or spices
• Meal-Prep Friendly: Tastes even better the next day
• Budget-Conscious: Uses affordable ingredients that pack a flavor punch

The combination of sweet potatoes and coconut milk creates a naturally sweet and creamy sauce that balances perfectly with the warming spices. I’ve found that even picky eaters tend to enjoy this dish, making it perfect for family dinners.

Ingredients

I always recommend gathering all your ingredients before starting to cook. This practice, known as “mise en place,” makes the cooking process much smoother, especially for quick recipes like this one.

For the Chicken and Marinade:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin

For the Braising Sauce:

• 2 tablespoons coconut oil or olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tablespoon brown sugar or coconut sugar
• 1 tablespoon fish sauce (substitute with soy sauce if preferred)

For the Vegetables and Rice:

• 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 3 cups)
• 1 red bell pepper, diced
• 2 cups cooked jasmine or basmati rice
• 1/4 cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 1 lime, cut into wedges

Kitchen Equipment Needed

I believe having the right tools makes cooking more enjoyable. For this recipe, you’ll need:

• Large, deep skillet or Dutch oven with lid
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Small bowl for marinade
• Rice cooker or medium pot for rice

Nutritional Information

I always like to know what I’m putting into my body, so here’s a breakdown of the nutritional content per serving (recipe serves 4):

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Step-by-Step Instructions

I find that breaking down recipes into clear steps makes them much more approachable, especially for home cooks who might feel intimidated by new dishes. Let me walk you through this recipe step by step.

Step 1: Marinate the Chicken

1. Place chicken pieces in a medium bowl.
2. Add lime juice, minced garlic, salt, pepper, and cumin.
3. Toss to coat evenly and let marinate while you prep the other ingredients (at least 10 minutes).

Step 2: Prepare the Rice

1. If you haven’t already cooked your rice, start it now according to package instructions.
2. For extra flavor, I sometimes substitute some of the water with coconut milk when cooking the rice.

Step 3: Start the Braising Sauce

1. Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add garlic and ginger, cooking for another 30 seconds until fragrant.
4. Stir in curry powder, turmeric, and red pepper flakes, toasting the spices for about 30 seconds.

Step 4: Add Chicken and Sweet Potatoes

1. Increase heat to medium-high and add the marinated chicken to the skillet.
2. Cook for 3-4 minutes, turning occasionally, until chicken begins to brown.
3. Add the sweet potato cubes and stir to coat with the spices.
4. Pour in coconut milk, chicken broth, sugar, and fish sauce, stirring to combine.

Step 5: Simmer and Finish

1. Bring the mixture to a simmer, then reduce heat to medium-low.
2. Cover and cook for 15 minutes, or until sweet potatoes are tender and chicken is cooked through.
3. Add diced red bell pepper and cook uncovered for an additional 3-4 minutes.
4. Taste and adjust seasoning as needed.

Step 6: Serve

1. Serve the coconut milk braised chicken and sweet potatoes over cooked rice.
2. Garnish with chopped cilantro and sliced green onions.
3. Place lime wedges on the side for squeezing over the dish.

Pro Tips for Perfect Results

Over time, I’ve discovered several tricks that elevate this dish from good to absolutely fantastic:

Chicken Selection and Preparation

• Chicken Thighs vs. Breasts: I always opt for chicken thighs for this recipe. They’re more forgiving, stay tender during braising, and bring more flavor. If you prefer chicken breasts, reduce the cooking time by about 5 minutes to prevent them from drying out.
• Uniform Cutting: Cut the chicken pieces to similar sizes (about 1-inch cubes) to ensure even cooking.
• Room Temperature: If you have time, let the chicken sit at room temperature for 15 minutes before cooking. This helps it brown more evenly.

Spice Customization

• Heat Level: Adjust the red pepper flakes based on your spice preference. For a milder dish, omit them entirely; for more heat, add a finely diced jalapeño or serrano pepper.
• Toasting Spices: Don’t skip the step of toasting the spices before adding liquids. This brief cooking releases the aromatic oils and dramatically enhances their flavor.

Sweet Potato Preparation

• Size Matters: Cut sweet potatoes into 3/4-inch cubes—any smaller and they’ll turn to mush, any larger and they won’t cook through in time.
• Consistent Size: Try to cut all sweet potato pieces to similar sizes for even cooking.

Coconut Milk Considerations

• Full-Fat vs. Light: I strongly recommend using full-fat coconut milk for this recipe. The creamier texture and richer flavor make a noticeable difference in the final dish.
• Separation: If your coconut milk has separated in the can, whisk it before adding to the pot.

Balance of Flavors

• Acid and Sweetness: The lime juice and brown sugar balance each other—if your dish tastes flat, it might need a bit more of one or the other.
• Umami Boost: The fish sauce adds a depth of flavor that’s hard to replicate. If you don’t have it, soy sauce works, but the flavor profile will be slightly different.

Common Mistakes to Avoid

I’ve made plenty of mistakes while perfecting this recipe, so learn from my experience:

1. Rushing the Onion Base: Don’t rush cooking the onions. Properly softened onions create a sweeter, more flavorful foundation.
2. Overcrowding the Pan: If doubling the recipe, either use a larger pot or brown the chicken in batches. Overcrowding leads to steaming rather than browning.
3. Stirring Too Much: Once the dish is simmering, resist the urge to stir constantly. This can break down the sweet potatoes too much.
4. Skipping the Marination: Even a quick 10-minute marinade makes a difference in flavor development.
5. Boiling Instead of Simmering: Keep the heat at a gentle simmer. Boiling can toughen the chicken and cause the coconut milk to separate.

Variations to Try

What I love about this recipe is its versatility. Here are some delicious variations I’ve tried over the years:

Vegetable Variations

• Spinach Addition: Stir in 2 cups of fresh spinach during the last 2 minutes of cooking for added nutrients and color.
• Butternut Squash Swap: Replace sweet potatoes with butternut squash for a slightly different flavor profile.
• Chickpea Option: Add a can of drained chickpeas for extra protein and texture.

Protein Alternatives

• Vegetarian Version: Omit the chicken and double the sweet potatoes and red bell peppers. Add a can of chickpeas or 1 block of cubed extra-firm tofu.
• Shrimp Variation: Substitute peeled shrimp for chicken. Add them in the last 5 minutes of cooking to prevent overcooking.
• Beef Option: Use 1.5 pounds of stew beef cut into 1-inch cubes, but increase the simmering time to 45 minutes or until beef is tender.

Flavor Twists

• Lemongrass Addition: Add 1 stalk of bruised lemongrass during simmering for a citrusy note (remove before serving).
• Thai-Inspired: Replace curry powder with 2 tablespoons of Thai red curry paste.
• Caribbean Flair: Add 1 diced mango and substitute some of the broth with 1/4 cup orange juice.

Make-Ahead and Storage Tips

One of the reasons I love this dish is how well it keeps. In fact, I think it tastes even better the next day once the flavors have had time to meld.

Make-Ahead Options

• Complete Preparation: Make the entire dish up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop with a splash of broth or water.
• Partial Preparation: Chop all vegetables and marinate the chicken up to 24 hours in advance. Store separately in the refrigerator.

Storage Guidelines

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. The texture of the sweet potatoes may change slightly upon thawing, but the flavor remains delicious.

Reheating Instructions

• Stovetop: Reheat gently in a covered pan over medium-low heat, adding a splash of broth if needed to loosen the sauce.
• Microwave: Reheat individual portions in a microwave-safe container, covered with a damp paper towel, for 2-3 minutes, stirring halfway through.

Serving Suggestions

I love to get creative with how I serve this versatile dish. Here are some of my favorite accompaniments:

Side Dishes

• Naan or Flatbread: Perfect for sopping up the delicious sauce.
• Cucumber Raita: A cool yogurt-based side that balances the warm spices.
• Simple Green Salad: A light, crisp salad with a lemon vinaigrette provides textural contrast.

Garnishes

• Toasted Coconut Flakes: Add a sprinkle for extra texture and coconut flavor.
• Fresh Herbs: Try a combination of cilantro, mint, and/or Thai basil.
• Crushed Peanuts or Cashews: Add a pleasant crunch and nutty flavor.

Complete Meal Ideas

• Weeknight Dinner: Serve with rice and a simple cucumber salad for a complete meal.
• Casual Entertaining: Offer with a spread of condiments (chopped peanuts, herbs, lime wedges) so guests can customize their bowls.
• Meal Prep: Portion into containers with rice for quick lunches throughout the week.

Frequently Asked Questions

Over the years, I’ve received many questions about this recipe. Here are the most common ones:

Can I use chicken breasts instead of thighs? Yes, you can substitute boneless, skinless chicken breasts. Cut them into 1-inch pieces and reduce the simmering time by about 5 minutes to prevent them from drying out.

Is there a substitute for coconut milk? While coconut milk provides the signature flavor, you could substitute heavy cream mixed with a bit of chicken broth. The flavor profile will change, but it will still be delicious.

How spicy is this dish? As written, it’s mildly spicy. Adjust the red pepper flakes to your preference—omit for no heat or double for a spicier kick.

Can I make this in a slow cooker? Absolutely! Brown the chicken and aromatics as directed, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add the bell pepper during the last 30 minutes.

What if my sauce is too thin? If you prefer a thicker sauce, simmer uncovered for a few extra minutes at the end of cooking. For an even thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce.

Can I use pre-cooked chicken? I don’t recommend it for this recipe, as the chicken absorbs flavor as it cooks in the sauce. If you must use pre-cooked chicken, add it during the last 5 minutes of cooking, just to heat through.

Is this recipe gluten-free? Yes, as long as you check your fish sauce and curry powder labels to ensure they don’t contain hidden gluten ingredients.

Can I double this recipe? Absolutely! Just use a larger pot and you might need to increase the cooking time slightly to ensure the sweet potatoes cook through.

My Personal Connection to This Recipe

I discovered the magic of coconut milk braising during a trip to Southeast Asia years ago. The way local cooks combined sweet, spicy, and savory elements left a lasting impression on me. When I returned home, I was determined to recreate those flavors in my own kitchen.

This particular recipe evolved over countless weeknight dinners, potlucks with friends, and meal prep sessions. What started as an attempt to recreate a specific dish I’d tried abroad eventually became something entirely my own—a reliable go-to that I can make even when I’m tired after a long day.

What I love most about cooking is how recipes evolve and become personal over time. Each ingredient adjustment, each technique refinement, makes the dish more and more your own. I encourage you to do the same with this recipe—consider it a starting point for your own culinary journey.

I hope this coconut milk braised chicken brings as much comfort and joy to your table as it has to mine. Happy cooking!