One Pot Coconut Turmeric Chicken and Sweet Potatoes (low FODMAP)

45 Minutes prep/marinate • 20 Minutes cook • Low FODMAP • Gluten-Free • Lactose-Free • Serves 4 • Ok to make-ahead: Steps 1 - 2

Creamy coconut milk, tangy lime, tender sweet potatoes, and flavorful spices make this coconut turmeric chicken a delicious, and comforting, meal that’s wonderful for family, friends, and company. Cooking it all in one pot makes clean up a snap so it’s a perfect weeknight or any night dinner.

Ingredients

2 pounds boneless, skinless, chicken thighs or breasts, cut into 1-inch chunks

1 tablespoon ground turmeric

1 tablespoon ground ginger

1 teaspoon ground cumin

1 teaspoon black pepper

Kosher salt to taste

3 tablespoons garlic-infused olive oil

2 bell peppers, sliced

1/2 teaspoon red pepper flakes, or more

2 cups sweet potatoes, peeled and cubed

2 cans (14 ounce) full-fat coconut milk

2 tablespoons low sodium gluten-free soy sauce

2 teaspoons rice vinegar

1/2 cup fresh cilantro, chopped

1 1/2 cups Jasmine Rice, for serving (+ 1 can coconut milk if you like)

For serving: 2 limes cut into wedges, fresh basil leaves, chopped, roasted and salted peanuts.

Directions

(1) Prepare the chicken: This step is optional but adds to the flavor and texture of the meat. Remove chicken from packaging and season both sides of each piece of chicken lightly with Kosher salt. Put on a plate, cover with plastic wrap, and refrigerate overnight or at least 4 hours before cooking.

(2) Marinate the chicken: Remove any skin or fat, and cut the chicken into cubes. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon of garlic-infused olive oil. Let sit at least 5 minutes or up to overnight in the fridge.

Make-ahead note: At this point, you can leave the chicken in the refrigerator overnight or until you’re ready to cook it.

(3) Sear the chicken: Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pan and set it aside.

(4) Steam the rice: Meanwhile, rinse 1 1/2 cups of white rice and cook per package instructions or substitute coconut milk for some or all of the water when you cook the rice.

(5) Cook the sweet potatoes: To the same pot, add 1 tablespoon garlic-infused olive oil. When the oil is hot, add the peppers, and the chili flakes, cook 1 - 2 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk, soy sauce and rice vinegar. Add the chicken and any juices on the plate into the coconut milk mixture. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce gets too thick, add a bit of water or chicken broth.

(6) Finish: Stir in the cilantro, taste, and season with salt if needed.

(7) Plate and serve: Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and a generous squeeze of lime juice. Keep any leftovers in the fridge and reheat on the stove (not the microwave!) for the best flavor.

Eat and enjoy every bite because you can!

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