Chicken in Coconut Milk with Swoodles

Chicken in Coconut Milk with Swoodles in a skillet

This creamy, veggie-loaded, sweet and spicy Chicken in Coconut Milk with Swoodles is about to be your favorite one-pot superstar.

Much like this peanutty curry chicken, I’ve made this dish so many times over the years that it’s slowly morphed into almost a completely new thing. The swoodles (sweet potato noodles) and the one-pot method were the best improvements to the original recipe; it’s now officially good enough to share with you here. There’s cayenne pepper, cumin, turmeric, and coriander (from this cute little spice shop: *mine!*) coating bite-sized pieces of chicken. A little chicken bullion and brown sugar stirred into creamy coconut milk for delicious flavor, and some bright, fresh veggies to bump up the feel-good factor – I love this dish SO much.

Swoodles do require a spiralizer. After much research, the Mueller brand spiralizer is what I got and it’s a snap to use. This little gadget is new in my life, and while I’ve not become the glowing vegetable goddess I imagined, I do now prefer swoodles and zoodles (zucchini noodles) to pasta sometimes.

So, here we go.

If you get all your goodies in place:

sliced cherry tomatoes, peppers, onions, garlic, and spiralized sweet potatoes on a cutting baord

Then season and sear your chicken:

chicken seasoned with cayenne, cumin, turmeric, coriander, and salt and pepper searing in a skillet

You can throw it all in with the coconut milk and simmer till it’s done:

Chicken in Coconut Milk with Swoodles in a skillet

That’s it! Soooo pretty, easy, healthy, and yummy! Enjoy💖


Chicken in Coconut Milk with Swoodles

Chicken in Coconut Milk with Swoodles in a skillet

Creamy, veggie-loaded, sweet and spicy Chicken in Coconut Milk with Swoodles is a delicious, healthy, one-pot dinner!

  • Author: Megan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: one-pot
  • Cuisine: Brazilian


  • 2 T olive oil
  • 1/2 t ground cayenne
  • 1 t ground cumin
  • 1 t ground turmeric
  • 1 t ground coriander
  • salt and pepper
  • 2 boneless skinless chicken breasts, cut into 1” pieces
  • 1 small onion, sliced thin
  • 1 T ginger, minced
  • 1/2 a bell pepper, sliced thin (I like yellow, orange, or red)
  • 1 jalapeno, sliced thin (remove the seeds if you want it less spicy)
  • 1/2 a pint of cherry tomatoes, sliced in half or left whole if they’re tiny
  • 1 sweet potato, spiralized
  • 2 cloves of garlic, minced
  • 1 can of coconut milk (full-fat, not the light stuff)
  • 1 chicken bullion cube
  • a pinch of brown sugar
  • 1/4 C chopped cilantro


  1. Combine the cayenne, cumin, turmeric, coriander. Season the chicken pieces with a big pinch of salt and pepper, then coat with the spice mixture. Heat the oil in a large skillet over medium-high heat, add the chicken and cook for about 5 minutes, stirring occasionally, until the outside is no longer pink (no need to cook it all the way through yet).
  2. Using tongs or a slotted spoon, remove the chicken to a plate and lower the heat to medium. Add the onion, ginger, bell pepper, and jalapeno. Cook, stirring until they begin to soften, about 3 minutes. Add the tomatoes and swoodles and cook, stirring, about 3 minutes. Add the garlic and cook for another minute.
  3. Return the chicken to the skillet with the veggies, add the coconut milk, chicken bullion, and pinch of brown sugar. Turn the heat to high, bring mixture to a boil, then reduce the heat to low, cover, and simmer for about 5 minutes until the chicken is cooked through and the swoodles are soft. Taste and season with salt and pepper if needed. Garnish with cilantro and serve!

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