Chicken Papadoris Recipes

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CHICKEN PAPADORIS



Chicken Papadoris image

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.

Provided by William Uncle Bill

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

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