This comforting dish combines tender chicken, creamy coconut milk, fragrant turmeric, and caramelized sweet potatoes into a rich and satisfying meal. Inspired by the flavors of Burmese kaukswe, this simplified version focuses on a deeply flavorful coconut chicken braise while adding sweet potatoes for texture and natural sweetness. The result is a warm, aromatic dish that feels both hearty and vibrant, perfect for a cozy dinner.
Why You’ll Love This Recipe
This recipe offers a wonderful balance of flavors and textures. The creamy coconut milk creates a luscious base while turmeric adds a warm earthiness and beautiful golden color. Sweet potatoes provide natural sweetness and slight caramelized edges that contrast perfectly with the savory chicken.
It’s also a versatile dish that feels impressive but is surprisingly easy to prepare. With simple cooking techniques and accessible ingredients, you can create a comforting meal that tastes complex and layered.
Another reason to love this recipe is its adaptability. You can adjust the spice level, experiment with garnishes, or pair it with rice for a filling meal. It’s perfect for weeknight dinners but also special enough for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons vegetable oil
1 cup finely chopped shallots
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons chopped cilantro stems
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 dried red chili, crushed (or 1/2 teaspoon chili flakes)
1 teaspoon salt
1 tablespoon fish sauce or soy sauce
1 can (14 ounces / 400 ml) coconut milk
1/2 cup chicken broth
1 tablespoon lime juice
1/4 cup fresh cilantro leaves for garnish
1 lime, cut into wedges for serving
2 tablespoons crispy fried shallots for topping
Directions
Prepare the sweet potatoes. Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the sweet potato cubes and cook for about 6 to 8 minutes, stirring occasionally, until they are lightly browned and slightly caramelized on the edges. Remove them from the pan and set aside.
Cook the aromatics. In the same pan, add the remaining tablespoon of oil. Add the chopped shallots and cook for about 3 minutes until softened. Stir in the garlic, ginger, and cilantro stems and cook for another minute until fragrant.
Add the spices. Sprinkle in the turmeric, coriander, crushed dried chili, and salt. Stir well so the spices coat the aromatics and release their fragrance.
Add the chicken. Place the chicken pieces into the pan and cook for about 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Pour in the liquids. Add the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
Return the sweet potatoes. Add the browned sweet potatoes back into the pan and reduce the heat to medium-low. Cover and simmer for about 15 minutes until the chicken is fully cooked and the sweet potatoes are tender.
Finish the dish. Stir in the fish sauce or soy sauce and the lime juice. Taste and adjust seasoning if needed.
Serve hot in bowls topped with fresh cilantro leaves and crispy fried shallots. Serve lime wedges on the side.
Spicy version
Add fresh chopped bird’s eye chilies or serrano peppers while cooking the aromatics to increase the heat level.
Seafood variation
Replace the chicken with shrimp or firm white fish. Add seafood near the end of cooking since it cooks quickly.
Vegetable-rich version
Add vegetables such as green beans, spinach, or bell peppers during the final 5 minutes of simmering for extra color and nutrition.
Creamier curry
Add an extra 1/2 cup coconut milk for a richer and more velvety sauce.
Rice bowl style
Serve the braised chicken and sweet potatoes over steamed jasmine rice for a more filling meal.
Storage/Reheating
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
This dish can be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers.
Reheating on the stove
Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce becomes too thick.
Microwave reheating
Place a portion in a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval until warmed through.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast can be used. However, chicken thighs remain juicier during braising and provide a richer flavor.
Can I use fresh turmeric instead of ground turmeric?
Yes. Use about a 2-inch piece of fresh turmeric root, peeled and finely grated. Add it together with the garlic and ginger.
Is this dish very spicy?
No, it has mild heat from the dried chili. You can adjust the spice level by adding more or less chili.
What can I serve with this dish?
Steamed jasmine rice, basmati rice, or flatbread pair very well with the coconut sauce.
Can I make this dish vegetarian?
Yes. Replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
What if I don’t have fish sauce?
Soy sauce works well as a substitute. Start with a smaller amount and adjust the saltiness to taste.
Why should the sweet potatoes be browned first?
Browning caramelizes the natural sugars in the sweet potatoes, giving them deeper flavor and preventing them from becoming mushy.
Can I add noodles like traditional kaukswe?
Yes. Cook egg noodles separately and serve the braised chicken over the noodles if you prefer a more traditional style.
How do I make the sauce thicker?
Let the dish simmer uncovered for a few extra minutes to reduce the sauce slightly.
Can I prepare this dish ahead of time?
Yes. The flavors deepen after resting, making it an excellent make-ahead meal. Reheat gently before serving.
Conclusion
Burmese Chicken Braised in Coconut Milk and Turmeric with Sweet Potato is a comforting dish packed with warm spices, creamy coconut richness, and tender chicken. The caramelized sweet potatoes add a wonderful contrast of flavor and texture, creating a balanced and satisfying meal. With its simple preparation and vibrant taste, this recipe is a great addition to any home cook’s collection and a delicious way to bring bold Southeast Asian–inspired flavors to the table.
A comforting Burmese-inspired braised chicken dish simmered in creamy coconut milk with turmeric, aromatics, and caramelized sweet potatoes for a rich, fragrant, and satisfying meal.
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons vegetable oil
1 cup finely chopped shallots
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons chopped cilantro stems
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 dried red chili, crushed (or 1/2 teaspoon chili flakes)
1 teaspoon salt
1 tablespoon fish sauce or soy sauce
1 can (14 ounces / 400 ml) coconut milk
1/2 cup chicken broth
1 tablespoon lime juice
1/4 cup fresh cilantro leaves for garnish
1 lime, cut into wedges for serving
2 tablespoons crispy fried shallots for topping
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the sweet potato cubes and cook for 6–8 minutes until lightly browned and caramelized. Remove and set aside.
Add the remaining tablespoon of oil to the same pan. Add the chopped shallots and cook for about 3 minutes until softened.
Stir in the garlic, ginger, and cilantro stems and cook for 1 minute until fragrant.
Add the turmeric, coriander, crushed chili, and salt. Stir to coat the aromatics with the spices.
Add the chicken pieces and cook for 4–5 minutes until lightly browned.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
Return the sweet potatoes to the pan, reduce heat to medium-low, cover, and simmer for about 15 minutes until the chicken is cooked and the sweet potatoes are tender.
Stir in the fish sauce or soy sauce and lime juice. Taste and adjust seasoning if needed.
Serve hot topped with fresh cilantro leaves and crispy fried shallots with lime wedges on the side.
Notes
Browning the sweet potatoes first enhances their flavor and keeps them from becoming too soft.
Chicken thighs provide the best flavor and tenderness for braising.
Add extra coconut milk for a richer and creamier sauce.
Fresh chilies can be added for a spicier version.
This dish pairs well with jasmine rice or egg noodles.
