Chicken Papadoris

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 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
• ¼ cup pine nuts , lightly roasted
• 2 tablespoons soy sauce
• 2 teaspoons Hungarian paprika
• 14 fluid ounces good quality coconut milk
• ¼ teaspoon ground cumin
• 1 teaspoon curry powder (of your choice)
• 2 teaspoons tapioca or 2 teaspoons cornstarch
• ¼ cup cold water

Directions:

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.

Reviews

[Da Huz]

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

[Sammijo]

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

[MrsMM]

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.