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home > recipes > meat > chicken papadoris
from Burnaby, British Columbia - CANADA Chicken Papadoris 2 lbs. boneless, skinless chicken breasts 4 Tbsp. margarine 1/2 medium onion, chopped small 4 large garlic cloves, finely chopped 1/4 cup pine nuts, lightly roasted 2 Tbsp. soy sauce 2 tsp. paprika (Hungarian Hot) if available 14 fl.oz. coconut milk 1/4 tsp. ground cumin 2 tsp. curry powder (of your choice) 2 tsp. cornstarch or tapioca starch 1/4 cup cold water Remove all fat from chicken breasts and discard. Cut chicken into bite size pieces and set aside. In a frying pan or skillet, melt margarine, add onions and garlic and saute' until translucent. Add chicken pieces and cook on medium-high heat, stirring occasionally, until no pink is showing, about 6 minutes. Now add pine nuts, soy sauce, paprika, coconut milk and stir well. Stir in cumin and curry powder. In a cup, mix together cornstarch and water. Bring chicken mixture to a boil, add cornstarch mixture slowly, stirring continuously until sauce thickens. Consistency of sauce should be like gravy. Adjust seasonings to taste. Serve over cooked rice. SERVES 6 Uncle Bill's Tips: If you like spicier food, add some cayenne pepper to suit your taste. You can also use chicken drumettes, wings or thighs instead of chicken breasts, or use a combination. Remember, the drumettes, and thighs take longer to cook. If coconut milk is not available, substitute 1 1/2 cups whipping cream. You can also use any left over chicken for appetizers. Chop chicken into small pieces, mix together with sauce and fill small pastry shells with Chicken Papadoris mixture. Serve hot or cold. This recipe is from my cookbook - From Uncle Bill's Kitchen

Chicken Papadoris


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(posted March 5, 1996)


from Burnaby, British Columbia -
CANADA

Chicken Papadoris

2 lbs. boneless, skinless
chicken breasts
4 Tbsp.
margarine
1/2 medium
onion, chopped small
4 large
garlic cloves, finely chopped
1/4 cup pine
nuts, lightly roasted
2 Tbsp.
soy sauce
2 tsp.
paprika (Hungarian Hot) if available
14 fl.oz.
coconut milk
1/4 tsp. ground
cumin
2 tsp.
curry powder (of your choice)
2 tsp.
cornstarch or tapioca starch
1/4 cup cold water

Remove all
fat from chicken breasts and discard. Cut chicken into bite size pieces and set aside. In a frying
pan or skillet, melt margarine, add onions and garlic and saute' until translucent. Add chicken pieces and cook on medium-high heat, stirring occasionally, until no pink is showing, about 6 minutes.

Now add pine
nuts, soy
sauce, paprika, coconut milk and stir well. Stir in cumin and curry powder.

In a cup, mix together
cornstarch and water. Bring chicken mixture to a boil, add cornstarch mixture slowly, stirring continuously until sauce thickens. Consistency of sauce should be like gravy.

Adjust seasonings to taste. Serve over cooked rice.

SERVES 6

Uncle Bill's
Tips: If you like spicier food, add some cayenne pepper to suit your taste. You can also use chicken drumettes, wings or thighs instead of chicken breasts, or use a combination. Remember, the drumettes, and thighs take longer to cook.

If
coconut milk is not available, substitute 1 1/2 cups whipping cream.

You can also use any left over
chicken for appetizers. Chop chicken into small pieces, mix together with sauce and fill small pastry shells with Chicken Papadoris mixture.

Serve
hot or cold.

This recipe is from my cookbook - From Uncle Bill's Kitchen


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