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CHICKEN PAPADORIS




Source of Recipe


Uncle Bills Kitchen


List of Ingredients




2 lbs. boneless chicken breasts, skin removed;
cut chicken into bite size pieces
3 Tbsp. margarine
1/4 cup pine nuts
2 Tbsp. soy sauce
3 large garlic cloves, finely chopped
1 tsp. paprika
14 fl.oz. coconut milk, unsweetened
1/4 tsp. ground cumin
1 tsp. curry powder
2 tsp. cornstarch
1/4 cup cold water


Recipe



Remove all skin and fat from chicken breasts and discard. In frying pan, melt margarine, add chicken pieces and fry until golden brown on all sides and cooked through. Add pine nuts, soy sauce, garlic, paprika and coconut milk. Cook on medium-high heat for 5 minutes. Stir in cumin and curry powder. In a cup, mix together cornstarch and water. Near the end of cooking of chicken and while sauce is bubbling, add cornstarch mixture to frying pan, stirring constantly until sauce thickens. Use only enough cornstarch mixture so that sauce has the consistency of gravy. Serve over cooked rice.

UNCLE BILL'S TIPS: You can use chicken drumettes, wings or thighs instead of chicken breasts.
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.

Serves 6.