Butter Chicken Rice Bowl with Sweetpotatoes
This butter chicken rice bowl has a fun and delicious twist. The sweetpotatoes add so much flavor and nourishment, you won't be able to stop at one bowl!
Ingredients
- 1 Tbsp olive oil
- 2 pounds chicken thighs boneless and skinless, cut into 2-inch pieces
- 2 Tablespoons butter
- 1 ½ Tablespoons garlic, minced
- 2 teaspoons ginger, minced
- 1/2 medium onion, diced
- 2 medium sweetpotatoes, cubed
- 1 ½ cups crushed tomatoes
- 2 teaspoons garam masala
- 1 teaspoon cumin, ground
- 1 teaspoon red chili powder add more if desired
- 2 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 1/4 cup coconut milk or heavy cream
- 1.5 cups basmati rice, uncooked
- Cilantro, for topping
Instructions
- In a medium to large pan, saute 1-2 tablespoons of olive oil or butter over medium-high heat. Add your chicken thighs and season with salt and pepper.
- Cook chicken thighs for 6-8 minutes, flipping halfway, until both sides are golden and it is cooked through.
- Remove chicken from pan and transfer to a plate or bowl to cool.
- Using the same medium to large pan, melt butter over medium high heat. Add garlic and ginger. Sautee for 2 minutes.
- Add onion and sweetpotatoes. Cover pan and cook for 5-10 minutes, stirring occasionally, until sweetpotatoes start to soften. Make sure the sweetpotatoes aren’t cut too large or they will take longer to cook.
- Add tomatoes and spices, stirring everything together. Bring to a simmer and continue to stir occasionally for 5-6 minutes. Add the coconut milk and chicken and continue to stir for 5-6 more minutes.
- While sauce is simmering, cook your rice according to directions.
- Serve chicken over rice and/or with naan bread and top with cilantro.
Notes
Serve with naan bread, if desired.
Notes: If making in instant pot, follow these directions and you will also need to add 1.5 cups water.
Instant Pot Directions
1. Turn your Instant Pot to the saute setting. (Refer to your manufacturer's guide for detailed instructions on how
to use your instant pot.) 2. Add the butter. Once butter has melted, add garlic and ginger. Saute for 1-2 minutes. 3. While still on the sautee setting, add the onion, sweetpotatoes, canned tomatoes and spices to the Instant Pot. Cook for 4-5 minutes. 4. Add the chicken thighs, water, and coconut milk, and stir everything together. 5. Put the instant pot lid on, close it, seal it (according to manufacturer’s directions), and set it on “HIGH” for 5
minutes. 6. When done cooking, let the instant pot naturally release for 5-10 minutes and remove lid. 7. Cool and enjoy. 8. Garnish with cilantro, and serve over rice/with naan bread.
to use your instant pot.) 2. Add the butter. Once butter has melted, add garlic and ginger. Saute for 1-2 minutes. 3. While still on the sautee setting, add the onion, sweetpotatoes, canned tomatoes and spices to the Instant Pot. Cook for 4-5 minutes. 4. Add the chicken thighs, water, and coconut milk, and stir everything together. 5. Put the instant pot lid on, close it, seal it (according to manufacturer’s directions), and set it on “HIGH” for 5
minutes. 6. When done cooking, let the instant pot naturally release for 5-10 minutes and remove lid. 7. Cool and enjoy. 8. Garnish with cilantro, and serve over rice/with naan bread.
Equipment
Nutrition
Serving: 1Calories: 591kcalCarbohydrates: 28gProtein: 40gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 19gCholesterol: 204mgSodium: 795mgFiber: 4gSugar: 6g
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