Using up leftover chicken and combining my two favorite sauce ingredients – coconut milk and cumin – this was a delicious, quick, throw-together meal! I served it over cooked brown basmati rice, but it would have been wonderful over mashed potatoes or quinoa, too.
- Butter or unrefined coconut oil
- 1 onion diced
- 2 to 3 cloves garlic, diced
- 2 to 3 cups cooked pastured chicken
- ~2 cups whole coconut milk
- 2 to 3 tablespoons cumin
- 1 tablespoon dried chives
- salt and pepper to taste
- additional water for consistency
Saute the onions and garlic in a few tablespoons of butter or coconut oil until soft. Add chicken and let it warm up in the butter. Add coconut milk, cumin, and chives. Allow it all to warm up. Add additional water for your preferred sauce consistency. Taste, then season with salt and pepper to taste.
See? Wasn’t that easy? Serve over cooked rice, or other grain or mashed potatoes.
P.S. Yesterday in the Twister, I said I used sprouted pinto beans in this recipe – well, I didn’t. Don’t know what I was thinking when I typed that. 
I’m sharing this post in Real Food Wednesday, hosted by Kelly the Kitchen Kop, and Pennywise Platter Thursday, hosted by The Nourishing Gourmet.
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That looks super yummy! I will try it when I am off my RAW cleanse. Sounds great!
Candy
Stupid question in 3-2-1…
How/where do you buy your coconut milk? Is it canned (which I don’t see on the store shelves–only coconut water), or in cartons in the refrigerated section? I feel like such a dope for even asking
), but this is something that we have yet to introduce to the palate (wish me luck… I may try making this w/ regular milk first, but may need to jazz it up some more with the spices. A little nutritional yeast to help thicken, maybe?).
I still have rice to use (DANG we made alot of rice), and I cooked a chicken for broth over the weekend… We may just have to have this tonight!
I’m SO glad you said “cumin” and not “curry,” which is what my eyes saw at first. If your family likes curry–mine does not–I would think that this would be a great recipe for it, because I frequently see coconut and curry together in recipes.
Dani -
So far I have purchased coconut milk in the can. It is Thai Kitchen and organic. It has one additional ingredient – guar gum. Many other brands have preservatives. I’m not thrilled about mine being canned (BPA) or having guar gum. When I use up my two cases of it, I’m probably going to go with the powdered coconut from Wildnerness Family naturals that you blend up with water for on-demand coconut milk.
This is wonderful with nutritional yeast! I often add it to a sauce like this. I’m not sure if it would thicken it, but rather add a cheesy flavor. If you want to thicken, stir a bit of arrowroot powder into water and whisk it into the sauce, then bring it to a simmer at which point it will simmer. Don’t continue to heat this, but turn off the heat.
Candy – Hope you like it!
This sounds delicious. I love coconut milk and spices dishes over rice – we buy Whole Foods 365 Organic brand. I’ll have to check and see if it has guar gum but I don’t think it does. We don’t eat chicken, but I think I’ll try with sauteed mushrooms or tofu or seitan, which we have once or twice a month.
Excellent! We are fixing to go out of town and I have leftover chicken and coconut milk in my fridge that need to be used. I think I also have leftover mashed potatoes. Now I know what we are having for dinner! However, I’m sure I don’t have 2 cups of leftover coconut milk. If I need more liquid, should I add water, milk, or cream?
Laura – Any of those would work! Or stock even.
This sounds REALLY good. I love coconut milk with curry, but my husband loves cumin. Must give this a try!
Amy – Hope you like it! I am not a curry fan myself.
Did you dry your own chives? The last time I tried I thought they were bland. I may make another attempt this year with a regulated temperature (though not sure what would be the right temp). Do you know?
Your sauce looks creamy and thick but your recipe does not mention a thickener. Did you end up adding arrowroot? Flour (sprouted, dehydrated) could be added to the sauteing step, too.
Love you, Mom
Mom – No I haven’t dried my own chives. I get the chives from Azure Standard. They are always great!
My Excalibur book says 95 – 115 degrees F for 2 – 4 hours, with plants in a single layer.
I didn’t end up thickening, no. It turned out nice and thick without it. I can’t remember how much water I used, but not much I don’t think. The whole coconut milk was plenty creamy.
Oh, yes, stock! I forgot about that. I have stock, and it is always good to find more ways to feed it to my family. I’ll try that! Thanks!
Laura – I’m glad you have the stock. That is the best case scenario.
Would raisens be good in this too? Or would they be too much? Just curious. I’m planning on making this for a friend who just had a baby (and some for us too). It looks DELICIOUS!! Thanks.
Robin
Robimse – Could be! If you like raisins in the main dish, I think it would be wonderful. For people who don’t like raisins, not so much.
I saw this and had to make it. I’m glad to report back that it is excellent! What’s not to love – coconut milk, chicken and my new favorite spice cumin. I’m going to try to grow some this year…..This definitely came out thick & creamy ( i didn’t use any additional liquid) and scrumptious. For the rest of the family (I’m SCD too) I served with brown rice cause I was trying to use it up. Basmati or Jasmine would have been tasty too. Thanks for sharing this great recipe!
Liz
I made this tonight. My husband sort of turned up his nose when he walked in – he got burned out on chicken when we did an elimination diet last month, and says he doesn’t like coconut. Well, what does he know, lol? He LOVED it! So did I, but no surprise there.