Malay Style Chicken and Sweet Potato Stew
Warm up your dinner table with this richly spiced Malay Style Chicken and Sweet Potato Stew, a comforting dish that's both hearty and aromatic. Succulent chicken thighs and tender sweet potato cubes are simmered in a lusciously creamy coconut milk base, infused with bold flavors like ground turmeric, coriander, cinnamon, and kaffir lime leaves. A hint of fish sauce and brown sugar balances savory and sweet notes, creating a delightful harmony in every bite. Perfect for cozy weeknight meals or impressing guests, this stew is easy to prepare in under an hour and pairs beautifully with steamed rice or crusty bread. Garnished with fresh cilantro and served with lime wedges for a zesty finish, this Southeast Asian-inspired recipe is a must-try for fans of vibrant, one-pot dishes.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 400 g Sweet potatoes
- 400 ml Coconut milk
- 250 ml Chicken stock
- 2 tbsp Coconut oil
- 1 Yellow onion
- 3 Garlic cloves
- 1 tbsp Fresh ginger
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 0.5 tsp Chili powder
- 1 Cinnamon stick
- 4 Kaffir lime leaves
- 1 tbsp Fish sauce
- 1 tbsp Brown sugar
- 2 tbsp Fresh cilantro (for garnish)
- 4 Lime wedges (for serving)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Peel and dice the sweet potatoes into bite-sized cubes. Set aside.
Dice the onion finely, mince the garlic, and grate the ginger. Set these aromatics aside.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium heat.
Once the oil is hot, sear the chicken thighs on both sides until lightly browned, about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
Stir in the ground turmeric, ground coriander, and chili powder, and cook for another 1 minute to toast the spices.
Return the chicken to the pot, and add the coconut milk, chicken stock, cinnamon stick, and kaffir lime leaves.
Bring the mixture to a gentle simmer, then add the sweet potato cubes.
Cover the pot and simmer for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
Stir in the fish sauce and brown sugar, adjusting the seasoning if needed with more salt or sugar.
Remove the cinnamon stick and kaffir lime leaves before serving.
Serve the stew hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 61.4 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1993 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
