1. Can I use chicken breast instead of thighs?

Yes, you can use chicken breast. Just keep in mind that breasts cook quicker, so adjust the baking time as needed.

2. Is it necessary to marinate the chicken?

Marinating adds flavor, but if you’re short on time, you can skip it and still have a tasty dish.

3. Can I make this recipe ahead of time?

Absolutely! You can prepare everything in advance and bake it just before serving, making it perfect for busy weeknights.

4. What can I substitute for coconut milk?

You can use almond milk, but be aware that it will not provide the same creamy texture or flavor.

5. How do I make it spicier?

You can add fresh chilies, chili powder, or even a dash of cayenne pepper to the coconut milk marinade for some extra heat!

Coconut Turmeric Chicken with Sweet Potatoes and Crispy Shallot Oil

Name: Coconut Turmeric Chicken with Sweet Potatoes and Crispy Shallot Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 4 chicken thighs; 1 can (13.5 oz) coconut milk; 1 tablespoon turmeric powder; 2 sweet potatoes, peeled and diced; 2 shallots, thinly sliced; 1/4 cup vegetable oil; Salt and pepper to taste; Fresh herbs (cilantro or parsley), for garnish (optional); Lime wedges, for serving (optional); Chopped chilies or hot sauce (optional); Additional vegetables like bell peppers or spinach (optional)

Description

Coconut Turmeric Chicken with Sweet Potatoes and Crispy Shallot Oil is a comforting, flavorful dish that blends the creaminess of coconut milk with warm turmeric spice. Juicy chicken thighs and tender sweet potatoes are complemented by crispy fried shallots and fresh herbs for a vibrant, satisfying meal.

Ingredients

Scale

4 chicken thighs
1 can (13.5 oz) coconut milk
1 tablespoon turmeric powder
2 sweet potatoes, peeled and diced
2 shallots, thinly sliced
1/4 cup vegetable oil
Salt and pepper to taste
Fresh herbs (cilantro or parsley), for garnish (optional)
Lime wedges, for serving (optional)
Chopped chilies or hot sauce (optional)
Additional vegetables like bell peppers or spinach (optional)

Instructions

Preheat oven to 400°F (200°C).
Season chicken thighs with salt, pepper, and turmeric powder.
In a large oven-safe skillet, heat a tablespoon of vegetable oil over medium heat. Sear the chicken thighs until golden on both sides (about 3–4 minutes per side), then remove and set aside.
In the same skillet, add sweet potatoes and cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and return the chicken thighs to the skillet. Bring to a simmer.
Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is fully cooked and sweet potatoes are tender.
While the dish bakes, heat the remaining vegetable oil in a small pan over medium heat. Add thinly sliced shallots and fry until golden and crispy. Transfer to a paper towel-lined plate to drain.
Remove the skillet from the oven and let rest for a few minutes.
Top with crispy shallots and garnish with fresh herbs. Serve with lime wedges and hot sauce or chilies if desired.

Notes

Use boneless or skinless chicken thighs if preferred, adjusting cook time accordingly.
Make it spicier by adding chili powder or hot sauce to the coconut milk.
Leftovers store well in the refrigerator for up to 3 days.
For a vegetarian option, substitute chicken with chickpeas or tofu.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 chicken thigh with sweet potatoes and sauce
Calories: 430
Sugar: 5g
Sodium: 310mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg

Keywords: coconut turmeric chicken, sweet potatoes, crispy shallot oil, gluten free dinner, turmeric recipe, fusion chicken dish