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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.
- 2 lbs boneless skinless chicken breasts, cut into bite size pieces
- 4 tablespoons butter or 4 tablespoons margarine
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1⁄4 cup pine nuts, lightly roasted
- 2 tablespoons soy sauce
- 2 teaspoons Hungarian paprika
- 14 fluid ounces good quality coconut milk
- 1⁄4 teaspoon ground cumin
- 1 teaspoon curry powder (of your choice)
- 2 teaspoons tapioca or 2 teaspoons cornstarch
- 1⁄4 cup cold water
- Remove all fat from chicken breasts and discard.
- Cut chicken breasts into bite size pieces.
- In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent.
- Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
- Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally.
- In a cup, mix together tapioca starch and water until dissolved.
- 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.
- Use only enough tapioca mixture so that the sauce has the consistency of gravy.
- Adjust seasonings to taste.