Making Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes is a straightforward process. Here’s how to do it:

1. Heat Oil: In a large pot, heat the vegetable oil over medium heat.
2. Sear Chicken: Season the chicken thighs with salt and add them to the pot, skin side down. Sear until golden brown, about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove and set aside.
3. Sauté Aromatics: In the same pot, add the diced onion, minced garlic, and ginger. Sauté for 3-4 minutes until fragrant and softened.
4. Add Sweet Potatoes: Stir in the diced sweet potatoes and cook for an additional 5 minutes, allowing them to pick up some flavor.
5. Return Chicken: Place the seared chicken back into the pot on top of the sweet potatoes.
6. Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk. Add the crushed black peppercorns and stir gently to combine everything.
7. Simmer: Bring the mixture to a gentle simmer. Cover and cook on low heat for 30 minutes, or until the chicken is fully cooked and the sweet potatoes are tender.
8. Adjust Seasoning: Taste the broth and adjust the seasoning with additional salt if needed.
9. Serve: Once cooked, remove from heat and garnish with fresh cilantro before serving.

These simple steps guide you in making a flavorful meal with minimal effort.