Chicken Papadoris

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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 Nutrition


  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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