This Coconut Chicken and Sweet Potato Stew is a comforting, protein-rich dish infused with aromatic spices, creamy coconut, and a subtle nutty flavor.
Packed with lean chicken, fiber-loaded sweet potatoes, and heart-healthy fats from coconut milk, it’s both nourishing and satisfying.
Naturally gluten-free and meal-prep friendly, this one-pot stew makes an ideal wholesome dinner for busy weeknights or cozy weekends.
Coconut Chicken and Sweet Potato Stew
Equipment
- 1 food processor or immersion blender
- 1 large saucepan or Dutch oven
- 1-Large skillet
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- Measuring Cups and Spoons
Ingredients
- ⅓ cup about 3 oz fresh ginger, peeled and thinly sliced
- 4 cloves garlic peeled
- 2 jalapeño peppers chopped (remove seeds for milder flavor)
- ¼ cup freshly squeezed orange or lime juice
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons water
- 3 tablespoons peanut oil divided
- 1 large onion coarsely chopped
- 1 15-ounce can diced tomatoes with juices
- ½ cup roasted peanuts
- ½ cup unsweetened coconut milk
- ¼ cup shredded unsweetened coconut plus extra for garnish
- 2 cups low-sodium chicken broth
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 pound sweet potatoes peeled and cut into ¾-inch cubes
- 2 pounds boneless skinless chicken thighs, cut into 1½-inch pieces
- For serving: lime or orange wedges chopped peanuts, chopped cilantro, and cooked rice (optional)
Instructions
- Create the Aromatic Spice Paste: Begin by preparing the flavor foundation of your stew. In a food processor fitted with the blade attachment, combine the sliced fresh ginger, peeled garlic cloves, chopped jalapeño peppers, freshly squeezed orange or lime juice, paprika, cumin, coriander, turmeric, and a couple of tablespoons of water. Blend on high speed until the ingredients transform into a thick, smooth paste. Scrape down the sides as needed to ensure all the spices are evenly incorporated. This aromatic blend will act as the backbone of the stew’s vibrant flavor.
- Sauté the Onions for a Flavor Base: In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of peanut oil over medium-high heat until it shimmers. Add the chopped onion along with a small pinch of salt to help it release moisture. Reduce the heat slightly to medium and cook, stirring occasionally, until the onions soften and turn golden, about 7 to 8 minutes. This step helps develop a deep, sweet flavor that enhances the entire stew.
- Cook the Spice Paste Until Fragrant: Once the onions are tender, spoon in the prepared ginger-garlic-jalapeño paste. Stir well to coat the onions evenly. Cook this mixture over medium heat, stirring frequently to prevent sticking, until it begins to darken in color and releases a rich, toasty aroma—about 3 minutes. This is when the spices bloom, unlocking their essential oils and transforming the paste into a deeply flavorful base.
- Add Tomatoes, Coconut, and Peanuts: Pour in the diced tomatoes with their juices, followed by the roasted peanuts, unsweetened coconut milk, and shredded coconut. Stir to combine everything thoroughly. As the mixture heats, it will thicken slightly and begin to take on a creamy consistency. Let it simmer gently for 5 minutes, stirring now and then to keep it from sticking to the bottom of the pot. These ingredients create the stew’s signature nutty-sweet richness and velvety texture.
- Blend for a Silky Sauce: Once the mixture has thickened, carefully transfer it back into the food processor (no need to wash the bowl from before). Blend until the sauce becomes completely smooth and creamy. Alternatively, you can use an immersion blender directly in the pot for convenience. Return the blended sauce to the saucepan, scraping out every bit to capture all that flavor. The puréed base should now look glossy, fragrant, and beautifully golden-orange.
- Build the Stew with Broth and Seasoning: Pour in the chicken broth, then season with the measured salt and black pepper. Stir well and bring the mixture to a gentle simmer over medium heat. Let it cook for about 15 minutes, uncovered, to allow the flavors to meld and the sauce to slightly reduce. The stew should start to thicken and take on a creamy consistency as it bubbles slowly.
- Simmer the Sweet Potatoes to Tenderness: Add the peeled and cubed sweet potatoes to the simmering sauce. Stir them in so they’re fully coated in the rich coconut mixture. Continue cooking over medium-low heat for 18–20 minutes, or until the sweet potatoes are fork-tender but not falling apart. Stir occasionally to ensure even cooking. This stage gives the stew a touch of natural sweetness and a hearty, satisfying body.
- Brown the Chicken for Added Depth: While the sweet potatoes cook, heat the remaining 1 tablespoon of peanut oil in a large skillet over medium-high heat. Season the chicken pieces generously with salt and pepper on both sides. Working in batches to avoid overcrowding the pan, sear the chicken until golden brown on the outside and cooked through in the center—about 7 to 8 minutes per batch. The chicken should release clear juices when pierced with a knife. This browning step locks in moisture and adds savory depth to the final stew.
- Combine Chicken and Sauce: Transfer the cooked chicken pieces into the saucepan with the coconut-sweet potato mixture. Stir gently to coat the chicken evenly with the thick, fragrant sauce. Lower the heat and let the stew simmer together for an additional 5 minutes so the flavors can fully blend. Taste and adjust seasoning as desired—adding a pinch more salt, pepper, or lime juice for brightness if needed.
- Serve and Garnish with Tropical Flair: Once the stew is rich, creamy, and perfectly balanced, remove it from the heat. Ladle the warm stew into bowls and top each portion with your choice of garnishes a sprinkle of shredded coconut, a handful of chopped peanuts, fresh cilantro, and a squeeze of lime or orange wedge for zest. For a more filling meal, serve it over steamed rice or with warm flatbread on the side.
Notes
- Sweet potatoes lend a natural sweetness and creamy body to the stew, balancing the heat from the jalapeños and spices.
- For a milder flavor, remove all seeds from the jalapeños before blending the spice paste.
- Chicken thighs work best for this recipe because they stay tender and juicy even after simmering.
- Light coconut milk can be used for a lower-fat version, though the stew will be slightly thinner.
- If you prefer a vegetarian variation, replace the chicken with chickpeas or tofu and use vegetable broth instead.
- Roasted peanuts give a deep, nutty flavor, but you can substitute with almond butter or cashew butter for a smoother texture.
- The stew tastes even better the next day as the spices have more time to infuse.
- Adjust the spice level by adding more or fewer jalapeños depending on your heat preference.
- Garnishing with citrus wedges brightens the flavors and cuts through the richness of the coconut sauce.
- Always taste and season the stew before serving to achieve perfect flavor balance.
Chef’s Secrets for Perfect Flavor Harmony
The secret to an exceptional Coconut Chicken and Sweet Potato Stew lies in developing deep layers of flavor from the start.
Take your time sautéing the onions until they’re soft and golden—this creates a natural sweetness that balances the bold spices.
Toasting the ginger-garlic-jalapeño paste until fragrant is another key step; it allows the spices to bloom and eliminates any raw bite.
When browning the chicken, don’t rush—proper caramelization adds a subtle smoky flavor and locks in moisture.
Always blend the sauce until completely smooth; this ensures a silky, restaurant-quality texture.
Finally, let the stew simmer gently so the sweet potatoes absorb the coconut-spice infusion, resulting in a thick, luscious consistency that’s both aromatic and comforting.
Serving Suggestions for a Complete Meal
This hearty stew shines as a stand-alone dish, but pairing it thoughtfully can elevate the meal into something truly memorable.
Serve it over steamed jasmine or basmati rice to soak up the rich coconut sauce.
For a lower-carb option, try serving it with cauliflower rice or quinoa for extra protein and fiber.
Warm naan bread, flatbread, or even crusty sourdough make perfect accompaniments for dipping.
A side of cucumber salad or lightly dressed greens helps balance the stew’s richness with a refreshing crunch.
When entertaining guests, add lime wedges, crushed peanuts, and fresh cilantro in small bowls so everyone can personalize their serving.
The bright, citrusy finish beautifully complements the creamy, spiced sauce, making every bite feel vibrant and satisfying.
Storage Tips to Maintain Freshness
Leftovers of this stew keep exceptionally well and often taste even better after a day or two.
Allow the stew to cool to room temperature before transferring it into airtight containers.
Store in the refrigerator for up to 4 days, ensuring the lid is tightly sealed to preserve its fragrance and prevent absorption of other odors.
For longer storage, freeze portions in freezer-safe containers or heavy-duty zip bags for up to 2 months.
When ready to serve, thaw overnight in the refrigerator and reheat gently on the stove over medium heat, adding a splash of broth or water to loosen the sauce if needed.
Avoid microwaving on high, as this can cause uneven heating and alter the creamy texture.
Always stir well before serving to restore its original richness.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts for thighs; however, thighs remain juicier and more flavorful after simmering.
If using chicken breast, add it toward the end of cooking and simmer gently to prevent it from drying out.
2. What can I use instead of peanuts?
If you have a peanut allergy or prefer a different flavor, substitute roasted cashews, almonds, or even sunflower seeds. Nut butters can also work well, giving the sauce a smooth, creamy finish without compromising taste.
3. Can I make this stew ahead of time?
Absolutely. In fact, the flavors deepen beautifully after resting overnight. Prepare the stew a day in advance, refrigerate it, and reheat gently before serving. Add a splash of broth or coconut milk to refresh the consistency.
4. How can I make this stew vegetarian or vegan?
To make it vegan-friendly, omit the chicken and substitute with chickpeas, tofu, or mixed vegetables like cauliflower and bell peppers.
Use vegetable broth instead of chicken broth, and you’ll still get the same comforting, flavorful result.
5. How do I adjust the spiciness?
The spice level can be easily customized. For a milder stew, remove the seeds and membranes from the jalapeños or reduce them to one. For extra heat, leave the seeds in or add a pinch of cayenne pepper or chili flakes.
