Turmeric Coconut Braised Chicken (Edit recipe)

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!

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	489
Fat:	31 g
Carbohydrates:	13 g
Protein:	32 g
Cholesterol:	93 g
Sodium:	468 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Amy Rains

View original recipe

Serves: 6

Ingredients

2 lb Chicken Breast, or chicken thighs, boneless and skinless
2 tsp Turmeric Powder
1 tsp ground Ginger
.5 tsp Black Pepper
.5 tsp Sea Salt, + more to taste
2 Tbsp Avocado Oil
1 White Onion, small, diced
1 Red Bell Pepper
2 Tbsp Ginger Root
1 Sweet Potato, medium, peeled and diced
2 cups Coconut Milk, Full fat (see notes)
2 Tbsp Coconut Aminos, (or GF Tamari)
1 cup fresh Basil
2 Lime

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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. Sauté 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.