30 Minute Chicken Braised in Coconut Milk with Sweet Potatoes and Rice.

Name: 30 Minute Chicken Braised in Coconut Milk with Sweet Potatoes and Rice.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 pounds boneless skinless chicken thighs or breasts; 1 tablespoon ground turmeric; 2 teaspoons ground ginger; 3 tablespoons sesame oil or extra virgin olive oil; 2 medium shallots, chopped; 2 cloves garlic, minced or grated; 1 inch fresh ginger, peeled and grated; 1/4 -1 teaspoon cayenne pepper, use more or less to your taste; 1/2 cup fresh cilantro, chopped plus more for serving; 1 medium sweet potato, peeled and cut into 1 inch chunks ((thicker is better)); 1 -2 cups low sodium chicken broth; 2 cups canned coconut milk; 2 tablespoons fish sauce; 2 cups fresh baby spinach; juice of 2 limes; kosher salt; 2 cups cooked rice, for serving; chili oil, for serving ((optional)); fresh Naan, for serving

A fusion of Thai and Indian flavors. The perfect bowl of warming comfort food!

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

30 Minute Chicken Braised in Coconut Milk with Sweet Potatoes and Rice.

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

1 1/2 pounds boneless skinless chicken thighs or breasts
1 tablespoon ground turmeric
2 teaspoons ground ginger
3 tablespoons sesame oil or extra virgin olive oil
2 medium shallots, chopped
2 cloves garlic, minced or grated
1 inch fresh ginger, peeled and grated
1/4 -1 teaspoon cayenne pepper, use more or less to your taste
1/2 cup fresh cilantro, chopped plus more for serving
1 medium sweet potato, peeled and cut into 1 inch chunks ((thicker is better))
1 -2 cups low sodium chicken broth
2 cups canned coconut milk
2 tablespoons fish sauce
2 cups fresh baby spinach
juice of 2 limes
kosher salt
2 cups cooked rice, for serving
chili oil, for serving ((optional))
fresh Naan, for serving

Langkah-langkah

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.
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.
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.