Saturday, January 2, 2010

Chicken Papadoris

While driving through Indiana, we made a stop off @ my sister-in-law's house. She had made this delicious coco-nutty curry dish for us and I fell in love! It was so tasty, that when we got to our destination in South Carolina, I made it for my family. They loved it {or they were lying to me}. It is a pretty mild dish, so {some peoples} kids {not mine!} will eat it as well {she's picky}.

It is great served with Naan bread, which you can find in most grocery stores these days. One of these times I will make my own, but for now its just too easy to go to Trader Joes! So, thank you Alli for this delicious dish! We are big fans!

Chicken Papadoris

1/4 Cup Pine Nuts, toasted
1/8 Cup Butter
4 Chicken Breasts, cut into bite size pieces
1/2 of an Onion, chopped (use the whole onion if its small)
4 Cloves Garlic, minced
2 TBSP Soy sauce
1 (14 oz.) can Coconut Milk
1 1/2 tsp. Paprika
1/4 tsp. Cumin
1 tsp. Curry Powder (I did a little bit more)

2 tsp. Cornstarch + 1/4 Cup Cold Water {combine and add last to thicken sauce}

1. Cook Chicken in butter until juices run clear.
2. Add onion and garlic and cook until tender
3. Add remaining ingredients and heat. Add the cornstarch mixture last and stir through. Let simmer for 15 minutes.

Serve over your favorite rice. I prefer Basmati or Jasmine, and Alli suggests Sticky White. Top with coconut flakes if desired. Delish!


  1. We liked it but I wish it had a little more flavor. I think I'm just used to the Japanese curry so perhaps I'm spoiled. ;-)

  2. yeah this is a more traditional indian style dish. I do add more curry powder, and might try curry paste sometime as well. Its VERY mild. The coconut milk helps keep it that way.

  3. Last time I added a pinch of pepper and cayenne pepper and it was good. We fed two couples the othe night this and they asked for the recipe as well! It is great
    Indian begginers" meal!!