Chicken Papadoris

"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."
 
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Ready In:
25mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • 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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Reviews

  1. Good flavor, but I think it would benefit from some veggies, like perhaps potatoes, cauliflower, and/or eggplant. I will be making this again...
     
  2. 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
     
  3. 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.
     
  4. This was quite good. I used mild curry powder and added some red pepper flakes. I omitted the pine nuts as I didn't have any. I served it over pasta and think it would have been better over rice. Live and learn. :) Thanks for sharing this recipe.
     
  5. This was very quick and easy. The sauce was different than most coconut curry dishes. Richer and nuttier. I used regular paprika and curry paste instead of powder. Served it over jasmine rice. I will definitely be making again. Thanks Bill!
     
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Tweaks

  1. Fine recipe, except the ommission of when to put in the curry and cumin, so I put it in with the rest at step 5. Pine nuts can be pricey, and need to be roasted, so I just used sesame seeds instead. They're similar in effect on flavor and are already roasted in the jar. My corn starch must be old, as it didn't thicken up as much as I expected, so went to plan B and threw in a teaspoon of flour. Reminded me of Chick Tikka Makhni, one of my Indian favorites. This would go well with rice.
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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