Chicken Papadoris
Description
A savory coconut-garlic gravy drenches sauteed chicken breasts. Any leftovers can be spooned into small puff pastries for a delightful appetizer.
Ingredients
•
1/4 cup pine nuts
•
1/4 cup butter
•
2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
•
1 onion, chopped
•
4 cloves garlic, minced
•
2 tablespoons soy sauce
•
1 (14 ounce) can unsweetened coconut milk
•
1 1/2 teaspoons paprika
•
1/4 teaspoon ground cumin
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1 teaspoon curry powder
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2 teaspoons cornstarch
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1/4 cup cold water
Directions
1
Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
2
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.
3
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.
4
In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.