Chicken Papadoris

• 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

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.

chicken breasts, butter, onion, garlic, pine nuts, soy sauce, paprika, coconut milk, ground cumin, curry powder, tapioca, cold water

Taken from www.food.com/recipe/chicken-papadoris-16628 (may not work)