Go Back
Coconut Turmeric Chicken served with sweet potatoes and crispy shallot oil

Coconut Turmeric Chicken with Sweet Potatoes and Crispy Shallot Oil

A comforting and forgiving dish featuring chicken thighs marinated in coconut milk and turmeric, alongside roasted sweet potatoes and crispy shallots. Perfect for a cozy, gluten-free meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Gluten-Free
Calories: 500
Ingredients Method Notes

Ingredients
  

Essentials
  • 4 pieces bone-in, skin-on chicken thighs Juicy and forgiving in the oven.
  • 1 can 13.5–14 oz full-fat coconut milk Gives creaminess and helps keep the chicken moist.
  • 1 tablespoon turmeric powder Warm, earthy spice.
  • 2 medium sweet potatoes, peeled and diced into roughly 1-inch pieces Roast to tender, caramelized bites.
  • 2 pieces shallots, thinly sliced For frying into crispy shallots.
  • 1/4 cup vegetable oil For roasting and crisping shallots.
  • Salt and freshly ground black pepper, to taste Simple seasoning.
  • Fresh herbs for garnish (optional) Cilantro, parsley, or basil.
  • Lime wedges (optional) A squeeze lifts the dish.
Optional Add-ons
  • 1 small knob grated fresh ginger For extra warmth.
  • 1 clove minced garlic Can be added to the marinade.
  • 1 handful baby spinach or chopped kale Stirred in after baking.
  • 1 pinch ground cumin or coriander For a deeper savory note.
  • Sliced red chili or hot sauce For heat.
  • Toasted sesame seeds or chopped roasted peanuts For crunch (ensure gluten-free).

Method
 

Marinate the chicken
  1. In a medium bowl, whisk together the coconut milk and turmeric powder until smooth.
  2. Season with salt and pepper. Add the chicken thighs, ensuring they are coated.
  3. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
Preheat and prep for roasting
  1. Preheat your oven to 400°F (200°C).
  2. Choose a roasting dish that fits the chicken and sweet potatoes well.
Prepare the sweet potatoes
  1. Peel and dice the sweet potatoes into 1-inch pieces.
  2. Toss with vegetable oil and salt, and spread into a single layer in the baking dish.
Assemble and bake
  1. Nestle the marinated chicken thighs on top of the sweet potatoes.
  2. Spoon any remaining marinade over the chicken and sweet potatoes.
  3. Bake for 30–35 minutes, checking for doneness at 25–30 minutes.
Make the crispy shallot oil
  1. While the chicken roasts, fry the sliced shallots in a skillet with oil over medium heat until golden.
  2. Drain on a paper towel and reserve the oil.
Plate and serve
  1. Arrange the chicken and roasted sweet potatoes on plates.
  2. Top with crispy shallots and drizzle with shallot oil.
  3. Garnish with fresh herbs and lime wedges.

Notes

This dish is forgiving; the oven does most of the work. Allow the chicken to rest for 5 minutes before serving for best results.