Description
Coconut turmeric chicken dances with golden sweet potatoes and crispy shallot oil, creating a warm Mediterranean-inspired comfort meal. Fragrant spices and creamy coconut blend perfectly, inviting you to savor each spoonful of this nourishing, soul-warming dish.
Ingredients
Scale
Protein:
- 2 pounds boneless (skinless chicken breasts or thighs)
Spices and Seasonings:
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- ¼ to 1 teaspoon cayenne pepper
- 1–3 tablespoons Thai red curry paste
- Kosher salt
- Chili flakes (optional)
Aromatics and Liquid Components:
- 3 tablespoons sesame oil
- 1 shallot (chopped)
- 4 cloves garlic (minced or grated)
- 1-inch piece of fresh ginger (sliced)
- 2 cans full-fat coconut milk
- 2 tablespoons fish sauce
Vegetables and Herbs:
- 2 cups sweet potato chunks
- ½ cup fresh cilantro (chopped)
- ½ cup fresh Thai or regular basil (chopped)
Crispy Shallot Oil:
- ½ cup sesame oil
- 3–4 shallots (thinly sliced)
Instructions
- Combine chicken with turmeric, ginger, cayenne, and sesame oil in the crockpot, ensuring each piece is evenly coated with the aromatic spices.
- Layer chopped shallots, minced garlic, and sliced ginger over the seasoned chicken, creating a fragrant base for the dish.
- Pour coconut milk and fish sauce into the crockpot, then gently nestle sweet potato slices around the chicken to absorb the rich, spicy liquid.
- Cover and slow cook on low temperature for 4-6 hours or on high for 2-4 hours until chicken becomes tender and sweet potatoes are soft.
- Remove lid and continue cooking on high for an additional 30 minutes to reduce and thicken the sauce, allowing flavors to concentrate.
- While sauce reduces, prepare crispy shallot oil by heating sesame oil in a skillet over medium heat and cooking shallots until golden and crisp, approximately 5 minutes.
- Remove crispy shallots from oil using a fork, then stir red curry paste, fresh basil, and chili flakes into the remaining hot oil.
- Finish the chicken by stirring in fresh chopped cilantro and adjusting seasoning with salt to taste.
- Serve the aromatic chicken and sweet potatoes over steamed rice, drizzling with the spiced shallot oil and garnishing with the crispy shallots.
Notes
- Adjust spice levels by reducing or increasing cayenne pepper for personal heat preference.
- Swap chicken thighs with chicken breasts for a leaner protein option, but reduce cooking time to prevent drying out.
- Create dairy-free and gluten-free dish by using tamari instead of fish sauce and ensuring all ingredients are certified gluten-free.
- For vegetarian adaptation, replace chicken with firm tofu or chickpeas and use vegetable broth for added depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 6
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg