Chicken Papadoris

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Total Time
10 mins
15 mins

This is an excellent light curry dish to be served over cooked rice. I developed this recipe in Palm Springs, CA and it has been a big success with everyone who has tried it. The recipe name is very original as I named it after some friends of mine. Her name was "Doris" and I called her husband "Papa". Therefore, "CHICKEN PAPADORIS". You can also use chicken drumettes, wings or thighs.

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  1. Remove all fat from chicken breasts and discard.
  2. Cut chicken breasts into bite size pieces.
  3. In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent.
  4. Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
  5. Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally.
  6. In a cup, mix together tapioca starch and water until dissolved.
  7. Near the end of cooking the chicken and while sauce is bubbling, add cornstarch mixture, small amounts at a time, stirring constantly until the sauce thickens.
  8. Use only enough tapioca mixture so that the sauce has the consistency of gravy.
  9. Adjust seasonings to taste.