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Chicken Papadoris

(1 Votes)


  • 2 pounds 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 tsps Hungarian paprika
  • 14 fl oz coconut milk
  • 1/4 tsp ground cumin
  • 2 tsps curry powder
  • 2 tsps cornstarch
  • 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

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