Burmese-inspired chicken braised in coconut milk & turmeric with sweet potato from Food52 by Sara Jenkins

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Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for coconut oil.

  • Grywhp on March 18, 2026

    So very good. I just used a can of coconut milk which is about 1/3 cup less than the recipe calls for because I hate opening a can for a just a little bit and it turned out great.

  • meggan on October 24, 2016

    This was delicious served over rice. I reduced the coconut milk by 1/2 a cup as it was already quite oily from the coconut oil.

  • Barb_N on October 16, 2016

    What a flavor bomb. This is very similar to other chicken coconut curry dishes but had SOOOO much more depth. Whether it was the marinade (dry-ish rub) or the paste made of ginger, chile shallot and cilantro stems/root... this is by far the best iteration I have made.

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