Cozy Coconut Curry Chicken with Sweet Potatoes and Rice
Savor this delectable one-pot meal, featuring a delightful blend of Thai and Indian flavors! Tender chicken, sweet potatoes, and rice, all enveloped in a creamy coconut milk-based curry - a bowl of pure comfort that's easy to prepare.
In a large bowl, toss the chicken thighs with turmeric, ground ginger, and 1 tablespoon of sesame oil. Let sit for 5 minutes.
2
Heat the remaining 2 tablespoons of sesame 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 per side. Remove the chicken from the pot.
3
Add the chopped shallots, minced garlic, grated fresh ginger, cayenne pepper, and chopped cilantro to the pot. Cook for 3 minutes, stirring occasionally.
4
Add the sweet potato chunks to the pot, then pour in the chicken broth, coconut milk, and fish sauce. Stir well and return the browned chicken to the pot.
5
Reduce the heat to low, cover the pot partially leaving a small gap, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
6
Stir in the baby spinach and lime juice, then season the curry with kosher salt.
7
Serve the curry over cooked rice, and garnish with additional fresh cilantro and a drizzle of chili oil. Enjoy with fresh naan on the side.