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    You are in: Home / Greek / Chicken Papadoris Recipe
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    Chicken Papadoris

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    William (Uncle Bill) Anatooskin's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove all fat from chicken breasts and discard.
    2. 2
      Cut chicken breasts into bite size pieces.
    3. 3
      In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent.
    4. 4
      Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
    5. 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. 6
      In a cup, mix together tapioca starch and water until dissolved.
    7. 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. 8
      Use only enough tapioca mixture so that the sauce has the consistency of gravy.
    9. 9
      Adjust seasonings to taste.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on November 28, 2009

      45

      Good flavor, but I think it would benefit from some veggies, like perhaps potatoes, cauliflower, and/or eggplant. I will be making this again...

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    • on September 14, 2007

      55

      An excellent curry dish! India cusine is a favorite of mine and this was supurb.I made this tonight for my son who is visiting and he gives it two thumbs up also. I only use Basmati rice which is perfect with this dish as it is a firmer rice. I made exactly as posted with excellent results. As I only use Penzy's spices I normaly use half the amount in a recipe as their spices are some stronger than those purchased at the grocery. In this I used exact amounts which was perfect. I suggest using the roasted pine nuts as they add such as wonderful flavor. I purchase pine nuts at an Italian Market where they are less expensive and I can chose smaller amounts. Having several more chicken breasts I made a second batch after supper tonight. To this batch I added 1/4 teaspoon Garam Masala which gave a slighty more intense India flavor however, the recipe is perfect as is. Thanks for another great recipe Uncle Bill. Your becoming a household name here. Samijo

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    • on May 01, 2007

      35

      DH loved this, while I was sort of on the fence. I followed the recipe verbatim, except for 2 things- no pine nuts, and I used lite coconut milk. Chicken breast has never turned out so moist and delicious for me, so I'm going to keep your cook times in mind for other things, Bill- very good. DH loved the subtle flavors, but to me, it was lacking slightly. Overall though, a truly simple and enjoyable meal. Thanks for sharing.

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    Read All Reviews (16)

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    Nutritional Facts for Chicken Papadoris

    Serving Size: 1 (206 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 328.0
     
    Calories from Fat 206
    62%
    Total Fat 22.9 g
    35%
    Saturated Fat 14.4 g
    72%
    Cholesterol 87.9 mg
    29%
    Sodium 442.3 mg
    18%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.9 g
    3%
    Protein 26.6 g
    53%

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