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Prep 10 mins
Cook 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.
- 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.
Good flavor, but I think it would benefit from some veggies, like perhaps potatoes, cauliflower, and/or eggplant. I will be making this again...
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
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.