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Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
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Makes 8 servings |
A delightful chicken recipe with a
touch of curry. Serve Chicken
Papa Doris over cooked rice.
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1/4 cup pine nuts |
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1/4 cup butter |
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2 pounds skinless, boneless chicken
breast halves, cut into bite size
pieces |
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1 onion, chopped |
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4 cloves garlic, minced |
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2 tablespoons soy sauce |
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1 (14 ounce) can unsweetened coconut
milk |
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1 1/2 teaspoons paprika |
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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 |
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1. |
Preheat oven to 375 degrees F (190
degrees C). Spread pine nuts
in a single layer on a medium baking
sheet. Toast 5 to 10 minutes
in the preheated oven, stirring
occasionally, until lightly browned. |
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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. |
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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. |
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4. |
In a small bowl, blend the
cornstarch and water. Mix into the
skillet. Stir constantly until a
thick gravy has formed |
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Background by
Claudia's Collection
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