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
- 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.
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)