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Burmese Chicken Braised in Coconut Milk & Turmeric with Sweet Potato

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A Burmese-inspired chicken braise with golden turmeric, creamy coconut milk, and tender sweet potatoes, finished with fresh lime and crispy shallots for a fragrant, hearty, and comforting meal.

  • Author: Tina
  • Prep Time: 8 hours 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 9 hours 40 minutes
  • Yield: 4 to 6 servings
  • Category: Main Dish
  • Method: Braising
  • Cuisine: Burmese
  • Diet: Halal

Ingredients

2 lbs boneless chicken thighs, cut into 1-inch pieces

1 tsp dried ginger

1 tsp dried turmeric

1 tsp ground coriander

1 tbsp neutral oil (for marinating, such as grapeseed)

4 garlic cloves

2-inch piece fresh ginger, peeled

1 large shallot

1 dried chile (such as de árbol)

1/4 cup fresh cilantro stems or roots

2 tbsp unrefined coconut oil or neutral cooking oil

1 large sweet potato, peeled and cubed

4 cups chicken stock

1 can (14 oz) unsweetened coconut milk

2 tbsp fish sauce

2 limes (1 juiced, 1 cut into wedges)

Salt, to taste

1 large shallot, thinly sliced (for topping)

1/2 cup neutral cooking oil (for frying shallots)

Instructions

  1. Marinate chicken thighs with dried ginger, turmeric, coriander, and 1 tbsp neutral oil. Cover and refrigerate overnight, or at least 30 minutes if short on time.
  2. In a food processor, mince garlic, fresh ginger, shallot, dried chile, and cilantro stems/roots into a paste.
  3. Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add sweet potato cubes and fry until golden brown on at least two sides. Remove and set aside.
  4. In the same pot, brown chicken pieces in batches with a pinch of salt. Add minced aromatics and cook 1–2 minutes until fragrant.
  5. Deglaze with a couple tablespoons of chicken stock, stirring to loosen browned bits. Cook until aromatic paste softens.
  6. Add remaining chicken stock and browned sweet potatoes. Bring to a simmer.
  7. While the soup simmers, heat 1/2 cup oil in a small pan. Add thinly sliced shallots and cook until golden. Remove slightly before deep brown and drain on paper towels.
  8. Simmer chicken and sweet potatoes for about 30 minutes, until nearly tender.
  9. Stir in fish sauce, lime juice, and coconut milk. Return to a gentle simmer. Add chopped cilantro leaves and adjust seasoning.
  10. Serve hot, topped with crispy shallots, fresh cilantro sprigs, and lime wedges.

Notes

  • For a vegetarian version, replace chicken with firm tofu or chickpeas and use vegetable stock.
  • For extra spice, use fresh bird’s eye or serrano chiles instead of dried.
  • Add other root vegetables like carrots, pumpkin, or butternut squash for variation.
  • Make ahead to let flavors deepen overnight; reheat gently before serving.
  • Store crispy shallots separately to keep them crunchy.

Nutrition

Find it online: https://cheftinaskitchen.com/burmese-chicken-braised-in-coconut-milk-turmeric-with-sweet-potato/