Rating: 4.5 stars 4.2
178 Ratings
  • 5 star values: 93
  • 4 star values: 50
  • 3 star values: 25
  • 2 star values: 10
  • 1 star values: 0

A delightful chicken recipe with a touch of curry. Serve Chicken Papadoris over cooked rice.

Recipe Summary

20 mins
30 mins
50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.

  • Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.

  • Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.

  • In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.

Uncle Bill's Tips

You can use chicken drumettes, wings or thighs, but remember to cook them somewhat longer. 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 smaller pieces, mix together with sauce and fill small pastry shells with chicken mixture. Serve these appetizers hot or cold.

Nutrition Facts

311 calories; protein 28.9g; carbohydrates 5.1g; fat 19.9g; cholesterol 81.1mg; sodium 348mg. Full Nutrition