A cozy one pot meal is exactly what you get with this Turmeric Coconut Braised Chicken! You’ll love the subtle spices and flavors, and creamy coconut broth to tie it altogether. This warming comfort food is made with good for you ingredients like chicken breast or thighs, antioxidant spices, sweet potatoes, bell pepper, coconut milk, fresh basil leaves, lime juice, and more. All you need is a dutch oven and 30 minutes!
I first made this Turmeric Coconut Chicken as a stew during the holiday chaos. We needed something quick, nutritious, and I needed to clean out the fridge! Although I typically turn to my Sweet Potato Sausage and Kale Soup or African Chicken Peanut Stew to use up sweet potatoes, I wanted a new variation with coconut milk and turmeric. My family all gave it a huge 2 thumbs, and I knew I needed to re-create it for you all!
Reasons you will love this Turmeric Coconut Braised Chicken
This particular variation is a saucy one pan meal that I know you will love! As a nutritionist, I love to create meals that are not only packed with nutrition, but delicious and easy to make too. Here are a few reasons you will love this dinner:
- All you need is 30 minutes and one pan. I live for these on busy weeknights!
- Full of antioxidants: turmeric, sweet potatoes, and bell pepper are giving our bodies an extra nutrient boost
- This dinner contains the perfect blend of protein, healthy fats, and fiber.
- You’ll love the anti-inflammatory components and functional foods like ginger and turmeric.
How to make Turmeric Coconut Braised Chicken
Let’s gather up a dutch oven and the following ingredients:
- Chicken breast or chicken thighs
- Ground ginger
- Black pepper + sea salt
- Fresh ginger
- Yellow onion
- Red bell pepper
- Sweet Potato
- Coconut milk
- Coconut aminos (or GF Tamari sauce)
- Fresh basil
- Lime juice
I love how easy this recipe is to throw together. We start by seasoning the chicken with turmeric, ground ginger, black pepper, and sea salt. Heat a large dutch oven to medium high heat and add cooking oil. Cook the chicken for 2-3 minutes per side. Meanwhile, dice up the veggies.
Remove the chicken and let sit to the side. You may want to add some additional oil to the pan. Now toss in the onion, bell pepper, and ginger. Saute for 4-5 minutes, and then add the coconut milk, coconut aminos, and sweet potato. Toss the chicken back into the mixture. Bring the mixture to a boil, then reduce to a simmer and cover with a lid.
Let simmer for about 20 minutes, then stir in the fresh basil.
Serving and Storing
Serving: After the chicken has braised for about 20 minutes, remove from heat. To serve, squeeze some lime juice into the mixture. Serve over rice or cauliflower rice. My Coconut Lime Cauliflower Rice is a great option!
You can also add some additional fresh basil on top, or feel free to top with cilantro.
Storing: This braised chicken will keep well in the fridge for up to 1 week in an air tight container. I do not recommend freezing this recipe because the coconut milk will separate and disrupt the texture.
Want to make this a yummy soup? Great idea! Just add in a few cups of broth! Other swaps that work for this recipe:
- Chicken: Either chicken breast or chicken thighs work in this recipe. You can feel free to use your own personal preference! I’ve tried it with both. You can also use a different type of protein like shrimp, steak, or even tofu.
- Sweet potatoes: The sweet potatoes can be swapped out for another vegetable like butternut squash or regular potatoes.
- Spicy: Want to make it spicy? Toss in a Thai chili pepper, or just add in some crushed red pepper.
- Coconut aminos: fish sauce or soy sauce are also good replacements for the coconut aminos.
Other healthy dinners you will enjoy
Turmeric Coconut Braised Chicken
One pot and 30 minutes is all you need for this amazingly flavorful and delicious Turmeric Coconut Braised Chicken! Filled with functional foods, and good for you ingredients.
- 2 lbs Chicken breast or Chicken thighs (boneless and skinless)
- 2 tsp Turmeric
- 1 tsp Ground ginger
- 1/2 tsp Black pepper
- 1/2 tsp Sea salt (+ more to taste)
- 2 tbsp Avocado oil
- 1 small White onion (diced)
- 1 Red Bell Pepper
- 2 tbsp Fresh Ginger
- 1 medium Sweet potato (peeled and diced)
- 2 cups Full fat coconut milk*
- 2 tbsp Coconut aminos (or GF Tamari Soy Sauce)
- 1 cup Fresh basil leaves
- 2 Limes
Cut your chicken breast or thighs into bite sized pieces and place inside a bowl. In a small bowl, mix together turmeric, ground ginger, black pepper, and sea salt. You can do this earlier in the day and let it rest in the fridge, or just let sit for a few minutes while the skillet warms up.
Heat a dutch oven or large skillet to medium high heat. Once hot, add 1 tbsp avocado oil and be sure to coat the pan. Toss in the chicken. Cook for a few minutes per side until lightly browned; chicken will not be cooked all the way, but that is fine! Remove the chicken and set aside. Keep the pot hot.
Add the remaining tbsp of oil. Now toss in the onion, ginger, and bell pepper. Saute for 3-4 minutes then add the sweet potato, coconut milk, coconut aminos, and chicken. Increase the heat until the mixture begins to bubble, then reduce to a simmer. You want the mixture to have a decent amount of liquid (but not quite a soup)– if you feel like it needs more, add in another 1/2 cup coconut milk or broth. Cover the pot.
Let mixture braise for 15-20 minutes, then remove the lid. Stir in basil leaves and remove the pot from heat.
Serve with lime juice over a bed of rice or cauliflower rice.
*This is going to be about 1 can, plus more of a 2nd can.