Remove all skin and fat from chicken breasts and discard. Cut into bite size pieces and set aside. In a large frying pan, melt butter or margarine, add onion and garlic and saut for about 3 minutes or until onions are translucent. Add chicken pieces, cover and fry for about 5 minutes, stirring frequently until cooked through. Stir in pine nuts, soy sauce, paprika and coconut milk. Continue cooking on medium-high heat for about 5 minutes, stirring occasionally. Stir in cumin and curry powder.
In a cup, mix together tapioca starch and water. Near the end of cooking the chicken and while the sauce is bubbling, add cornstarch mixture to chicken, stirring constantly until sauce thickens slightly. Use only enough tapioca starch mixture so that the sauce has the consistency of gravy.
Adjust seasonings to taste.
Serve over over cooked rice.
UNCLE BILL'S TIPS: You can use chicken drumettes, wings or thighs instead of chicken breasts. Remember, thighs and drumettes take longer to cook. Make sure there is no pink showing when you cut into the meat.
You may also use any leftover Chicken Papadoris for appetizers. Chop chicken into small pieces, mix together with sauce and fill small pastry shells with the mixture. Serve these appetizers hot or cold.
Uncle Bill - wanatoos~~at;direct.ca
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4|
|Calories from Fat: 79 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 129.9mg||40 %|
|Sodium 539.4mg||19 %|
|Potassium 719.9mg||19 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 4.5g|
|Protein 54.3g||78 %|
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Calories per serving: 327
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