Introduction: Can a Weeknight Meal Be Creamy, Fragrant, and Ready in 40 Minutes?
Craving a quick, deeply flavorful dish that’s both comforting and vibrant? Fragrant Coconut Chicken and Sweet Potato, created by Kay Chun, combines ground chicken, tender sweet potatoes, and a creamy coconut milk sauce infused with scallions, garlic, and ginger. Rated 5.0 out of 5 stars from 2,086 reviews, this easy skillet meal is perfect for busy evenings. Ready to fill your kitchen with aromatic bliss? Let’s dive into this delicious recipe!
Overview: Why Fragrant Coconut Chicken Shines
Fragrant Coconut Chicken and Sweet Potato is loved for its rich flavors, quick cooking time, and one-pan simplicity. Here’s what makes it special:
- Time Requirement: 20 minutes prep, 20 minutes cooking, totaling 40 minutes.
- Difficulty Level: Easy—requires dicing, sautéing, and simmering, perfect for all skill levels.
- Why It’s Special: Ground chicken cooks quickly with aromatic scallions, garlic, and ginger, while sweet potatoes add heartiness and coconut milk creates a creamy, flavorful sauce. Finished with lime and cilantro, this dish serves 4, ideal for weeknight dinners, family meals, or cozy gatherings.
Perfect as a standalone meal with rice or paired with a side for a hearty spread.
Essential Ingredients
Fragrant Coconut Chicken and Sweet Potato uses simple ingredients for a bold, aromatic result. Here’s what you’ll need for 4 servings:
- 3 tablespoons neutral oil (e.g., canola or safflower): For cooking sweet potatoes and chicken.
- 1 medium sweet potato, peeled and diced into ¼-inch pieces: Adds sweet, hearty texture.
- Salt and black pepper: Seasons the dish.
- ½ cup thinly sliced scallions, plus more for garnish: Provides fresh, oniony flavor.
- 3 garlic cloves, minced: Adds savory depth.
- 1 tablespoon minced fresh ginger: Brings warm, zesty notes.
- 1 pound ground chicken (preferably dark meat): Quick-cooking, flavorful protein.
- 1 cup unsweetened full-fat coconut milk: Creates a creamy, rich sauce.
- 4 cups (4 ounces) baby spinach: Adds vibrant greens.
- 2 tablespoons lime juice: Brightens and balances the sauce.
- ¼ cup coarsely chopped cilantro, plus more for garnish: Adds fresh, herbaceous flavor.
- Cooked rice (e.g., jasmine), for serving: Soaks up the sauce.
- Hot sauce, for serving: Optional for extra heat.
Why These Ingredients Matter
- Ground Chicken: Cooks quickly and absorbs flavors for a tender result.
- Coconut Milk: Provides a creamy, slightly sweet sauce base.
- Sweet Potato: Adds heartiness and balances the dish’s richness.
- Scallions, Garlic, Ginger: Create an aromatic foundation.
- Lime and Cilantro: Brighten and elevate the flavors.
Substitutions and Variations
- Ground Chicken: Swap with ground pork, turkey, or plant-based ground meat for vegan.
- Sweet Potato: Use butternut squash, regular potatoes, or carrots (adjust cooking time).
- Neutral Oil: Replace with olive oil or avocado oil.
- Coconut Milk: Use light coconut milk for a less rich sauce or heavy cream for non-vegan.
- Baby Spinach: Substitute with kale, Swiss chard, or arugula (adjust wilting time).
- Lime Juice: Swap with lemon juice or rice vinegar.
- Cilantro: Replace with parsley or basil if cilantro-averse.
- Vegan Option: Use plant-based ground meat and ensure coconut milk is vegan-friendly.
- Gluten-Free: Naturally gluten-free; ensure hot sauce is gluten-free.
- Flavor Variations:
- Spicy Coconut Chicken: Add 1 teaspoon chili flakes or 1 tablespoon hot sauce with the coconut milk.
- Curry Coconut Chicken: Mix in 1 teaspoon curry powder with the garlic and ginger.
- Lemongrass Chicken: Add 1 tablespoon minced lemongrass with the ginger.
- Mushroom Coconut Chicken: Include 1 cup sliced mushrooms with the chicken.
- Peanut Coconut Chicken: Stir in 2 tablespoons peanut butter with the coconut milk.
Step-by-Step Instructions
Making Fragrant Coconut Chicken and Sweet Potato is a quick, one-pan process that yields a flavorful meal. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons oil, 1 sweet potato, salt, pepper, ½ cup scallions, 3 garlic cloves, 1 tablespoon ginger, 1 pound ground chicken, 1 cup coconut milk, 4 cups baby spinach, 2 tablespoons lime juice, ¼ cup cilantro, rice, hot sauce.
- Peel and dice sweet potato into ¼-inch pieces.
- Thinly slice scallions; mince garlic and ginger; chop cilantro.
- Cook rice (if not pre-cooked) according to package instructions.
Tip: Dice sweet potatoes uniformly for even cooking; prep aromatics in advance for efficiency.
Step 2: Cook the Sweet Potato
- In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat.
- Add diced sweet potato, season with salt and pepper, and stir to coat.
- Cover and cook, stirring halfway, until golden and tender, about 8 minutes.
- Transfer to a plate.
Tip: Stir occasionally to prevent sticking; cover to steam and speed up cooking.
Step 3: Cook the Chicken
- Add 2 tablespoons oil, ½ cup scallions, minced garlic, and 1 tablespoon ginger to the skillet.
- Cook, stirring, until fragrant, about 30 seconds.
- Add 1 pound ground chicken, season with salt and pepper, and cook, breaking up the meat, until no longer pink, about 5 minutes.
Tip: Break up chicken into small pieces for even cooking; don’t overcrowd the skillet.
Step 4: Combine and Simmer
- Add 1 cup coconut milk and the cooked sweet potato to the skillet; bring to a simmer.
- Cook until the sauce is slightly reduced and thickened, 2-3 minutes.
- Stir in 4 cups baby spinach until just wilted, about 30 seconds.
- Turn off heat; stir in 2 tablespoons lime juice and ¼ cup cilantro.
- Season with additional salt and pepper to taste.
Tip: Stir gently to avoid breaking sweet potatoes; taste and adjust seasoning for balance.
Step 5: Serve
- Divide cooked rice among 4 bowls, about ¾-1 cup per serving.
- Spoon coconut chicken mixture over rice, about 1 cup per serving.
- Garnish with extra scallions and cilantro; serve with hot sauce and lime wedges on the side.
- Pair with sides like roasted broccoli or drinks like the harvest margarita.
Tip: Serve immediately for the freshest flavors; offer hot sauce for customizable heat.
Assembly: Building the Perfect Coconut Chicken Dish
Making Fragrant Coconut Chicken and Sweet Potato is all about layering rich, aromatic flavors. Here’s how to make it shine:
- Sweet Potato: Cooked until golden and tender for heartiness.
- Chicken and Aromatics: Ground chicken with scallions, garlic, and ginger for bold flavor.
- Coconut Milk Sauce: Creamy and slightly sweet, tying the dish together.
- Spinach and Garnishes: Add vibrant color and fresh, bright notes.
Presentation Tips
- Serve in shallow bowls over rice for a colorful, inviting look.
- Garnish with scallions, cilantro, and lime wedges for vibrancy.
- Pair with holiday dishes like easy chicken tacos or desserts like French apple tart for a festive spread.
Storage and Make-Ahead Tips
Fragrant Coconut Chicken and Sweet Potato is great fresh but can be prepped ahead or saved.
- Storage:
- Store chicken mixture and rice separately in airtight containers in the refrigerator for up to 3 days.
- Freeze chicken mixture (without spinach) for up to 1 month; thaw and add fresh spinach when reheating.
- Make-Ahead:
- Prep sweet potato, scallions, garlic, and ginger up to 1 day ahead; refrigerate.
- Cook rice up to 2 days ahead; refrigerate.
- Reheating: Reheat chicken mixture in a skillet over medium-low with a splash of coconut milk or water for 5-7 minutes; add fresh spinach to wilt. Reheat rice separately in the microwave or skillet.
- Tip: Freeze leftover coconut milk in an ice cube tray for future use; blend if separated after thawing.
Recipe Variations
Fragrant Coconut Chicken and Sweet Potato is versatile and easy to customize. Here are some fun twists:
- Coconut Turkey Bowl: Use ground turkey instead of chicken.
- Vegan Coconut Sweet Potato: Swap chicken with plant-based ground meat or lentils.
- Gluten-Free: Naturally gluten-free; ensure hot sauce is gluten-free.
- Spicy Coconut Chicken: Add 1 sliced jalapeño with the aromatics.
- Coconut Veggie Bowl: Replace chicken with 1 cup diced zucchini or mushrooms.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 450-550 kcal (varies with rice and coconut milk).
- Protein: High, from chicken.
- Fat: High, from coconut milk and oil.
- Carbs: Moderate, from sweet potato and rice.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy, Aromatic Bliss!
Fragrant Coconut Chicken and Sweet Potato is the dish that brings rich, vibrant flavors to every bite. With its tender chicken, creamy coconut sauce, and bright garnishes, it’s perfect for weeknight dinners, family meals, or cozy gatherings. Easy to make with a big flavor payoff, this recipe is sure to impress. So, grab your skillet, whip up this aromatic masterpiece, and enjoy a taste of comfort. We’d love to hear how your dish turns out—share your creations in the comments or on social media!
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Fragrant Coconut Chicken and Sweet Potato
Description
Craving a quick, deeply flavorful dish that’s both comforting and vibrant? Fragrant Coconut Chicken and Sweet Potato, created by Kay Chun, combines ground chicken, tender sweet potatoes, and a creamy coconut milk sauce infused with scallions, garlic, and ginger
Ingredients
Fragrant Coconut Chicken and Sweet Potato uses simple ingredients for a bold, aromatic result. Here’s what you’ll need for 4 servings:
- 3 tablespoons neutral oil (e.g., canola or safflower): For cooking sweet potatoes and chicken.
- 1 medium sweet potato, peeled and diced into ¼-inch pieces: Adds sweet, hearty texture.
- Salt and black pepper: Seasons the dish.
- ½ cup thinly sliced scallions, plus more for garnish: Provides fresh, oniony flavor.
- 3 garlic cloves, minced: Adds savory depth.
- 1 tablespoon minced fresh ginger: Brings warm, zesty notes.
- 1 pound ground chicken (preferably dark meat): Quick-cooking, flavorful protein.
- 1 cup unsweetened full-fat coconut milk: Creates a creamy, rich sauce.
- 4 cups (4 ounces) baby spinach: Adds vibrant greens.
- 2 tablespoons lime juice: Brightens and balances the sauce.
- ¼ cup coarsely chopped cilantro, plus more for garnish: Adds fresh, herbaceous flavor.
- Cooked rice (e.g., jasmine), for serving: Soaks up the sauce.
- Hot sauce, for serving: Optional for extra heat.
Why These Ingredients Matter
- Ground Chicken: Cooks quickly and absorbs flavors for a tender result.
- Coconut Milk: Provides a creamy, slightly sweet sauce base.
- Sweet Potato: Adds heartiness and balances the dish’s richness.
- Scallions, Garlic, Ginger: Create an aromatic foundation.
- Lime and Cilantro: Brighten and elevate the flavors.
Substitutions and Variations
- Ground Chicken: Swap with ground pork, turkey, or plant-based ground meat for vegan.
- Sweet Potato: Use butternut squash, regular potatoes, or carrots (adjust cooking time).
- Neutral Oil: Replace with olive oil or avocado oil.
- Coconut Milk: Use light coconut milk for a less rich sauce or heavy cream for non-vegan.
- Baby Spinach: Substitute with kale, Swiss chard, or arugula (adjust wilting time).
- Lime Juice: Swap with lemon juice or rice vinegar.
- Cilantro: Replace with parsley or basil if cilantro-averse.
- Vegan Option: Use plant-based ground meat and ensure coconut milk is vegan-friendly.
- Gluten-Free: Naturally gluten-free; ensure hot sauce is gluten-free.
- Flavor Variations:
- Spicy Coconut Chicken: Add 1 teaspoon chili flakes or 1 tablespoon hot sauce with the coconut milk.
- Curry Coconut Chicken: Mix in 1 teaspoon curry powder with the garlic and ginger.
- Lemongrass Chicken: Add 1 tablespoon minced lemongrass with the ginger.
- Mushroom Coconut Chicken: Include 1 cup sliced mushrooms with the chicken.
- Peanut Coconut Chicken: Stir in 2 tablespoons peanut butter with the coconut milk
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons oil, 1 sweet potato, salt, pepper, ½ cup scallions, 3 garlic cloves, 1 tablespoon ginger, 1 pound ground chicken, 1 cup coconut milk, 4 cups baby spinach, 2 tablespoons lime juice, ¼ cup cilantro, rice, hot sauce.
- Peel and dice sweet potato into ¼-inch pieces.
- Thinly slice scallions; mince garlic and ginger; chop cilantro.
- Cook rice (if not pre-cooked) according to package instructions.
Tip: Dice sweet potatoes uniformly for even cooking; prep aromatics in advance for efficiency.
Step 2: Cook the Sweet Potato
- In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat.
- Add diced sweet potato, season with salt and pepper, and stir to coat.
- Cover and cook, stirring halfway, until golden and tender, about 8 minutes.
- Transfer to a plate.
Tip: Stir occasionally to prevent sticking; cover to steam and speed up cooking.
Step 3: Cook the Chicken
- Add 2 tablespoons oil, ½ cup scallions, minced garlic, and 1 tablespoon ginger to the skillet.
- Cook, stirring, until fragrant, about 30 seconds.
- Add 1 pound ground chicken, season with salt and pepper, and cook, breaking up the meat, until no longer pink, about 5 minutes.
Tip: Break up chicken into small pieces for even cooking; don’t overcrowd the skillet.
Step 4: Combine and Simmer
- Add 1 cup coconut milk and the cooked sweet potato to the skillet; bring to a simmer.
- Cook until the sauce is slightly reduced and thickened, 2-3 minutes.
- Stir in 4 cups baby spinach until just wilted, about 30 seconds.
- Turn off heat; stir in 2 tablespoons lime juice and ¼ cup cilantro.
- Season with additional salt and pepper to taste.
Tip: Stir gently to avoid breaking sweet potatoes; taste and adjust seasoning for balance.
Step 5: Serve
- Divide cooked rice among 4 bowls, about ¾-1 cup per serving.
- Spoon coconut chicken mixture over rice, about 1 cup per serving.
- Garnish with extra scallions and cilantro; serve with hot sauce and lime wedges on the side.
- Pair with sides like roasted broccoli or drinks like the harvest margarita.
Tip: Serve immediately for the freshest flavors; offer hot sauce for customizable heat.
FAQs
1. Why is my sweet potato mushy?
Overcooking or large dice can cause mushiness; cut into ¼-inch pieces and cook for 8 minutes.
2. Can I use chicken breast?
Yes, use ground chicken breast; it may cook faster (3-4 minutes) and be less juicy.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure hot sauce is gluten-free.
4. Why is my sauce too thin?
Overcooking or too little coconut milk can dilute it; simmer briefly and use full-fat coconut milk.
5. Can I make this in advance?
Prep ingredients ahead; cook fresh for best texture and flavor.
6. What are the health benefits of this dish?
Chicken provides protein; sweet potato and spinach offer fiber, vitamins; high in fat from coconut milk, so enjoy in moderation.