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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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