Coconut Chicken and Sweet Potato Stew
A creamy, flavor-packed stew made with tender chicken thighs, sweet potatoes, and a spiced coconut-peanut sauce. This nourishing one-pot meal offers a perfect balance of protein, fiber, and good fats—ideal for meal prep or a satisfying family dinner.
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.
