Chicken Papadoris Recipe -
Chicken Papadoris Recipe
  • READY IN 50 mins

Chicken Papadoris

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2004

Love this recipe BUT if you follow this recipe exactly as it is written, it may be bland for some. What I did, prior to adding to the cornstarch mixture is, I seasoned it with more of the curry, cumin, parika and added a bit of red pepper to heat it up. What I love so much about this recipe is that it allows room to play with the seasonings. Some people don't want all the heat and spice and prefer the recipe as is so it's perfect. Others have a great base to work with and can play around with the flavor quite a bit. This is a versatile, easy and delicious meal for anyone, all you need to do is dip your spoon in, take a little taste and add whatever else you might need to make it perfect for you!

Most Helpful Critical Review
Apr 22, 2003


Oct 02, 2005

This recipe sounded nice, but the method didn't seem correct to me (and how anyone could find it too hot/spicy with just one tsp curry powder for 8 people astounds me !). To release flavor, spices need to be fried for a couple of minutes, so when onion/garlic were soft I added spices and fried for 2 minutes before adding remaining ingredients. I only made this for 2 people, but still used recommended amount of spices, but 1 Tbs soy-sauce (for 8 I would at least triple the spices). By using coconut cream instead of milk (140ml can for 2 people) there was no need to add water/cornstarch. Will do again, but use more spice - may also be good using cashews instead of pine-nuts.

Jan 22, 2003

This recipe was delicious!!! I've tried several recipes from Allrecipes but never felt compelled to write a review before. This was a very simple dish with easy to get ingredients and tasted great. Very creamy with a wonderful blend of spices. I added about a 1/4 tsp. of red pepper flakes for a little heat. Will definitely add this to my list of favorite dishes!

Mar 17, 2004

After reading reviews,I added 1/4 tsp. of ground cayenne and 1/2 tsp more curry, 1/2 tsp onion powder,a few sliced fresh mushrooms, cut the onion into thick slivers instead of chopping, used low sodium soy, added 1 tsp. chicken boullion and used 1/4 cup chicken broth instead of the water. I omitted the cornstarch as I don't need the extra carbs or care if it was thickened (that would also make it bland-er). Also, added brocolli tops the last few minutes for a quick low-carb meal. It was VERY GOOD. Fried rice would of been wonderful with some of the sauce but we are eating only the healthier carbs. Will definitely make again with the changes and will add more vegetables (matchstick carrots, bok- choy, snow peas etc.) when we are using more carbs. Thank you William, my Thai restaurant's not going to see me or my $ as often (when I can make this quick and easy at home)!

Apr 23, 2007

As many times as I have made this, I can't believe I haven't written to say how much I like this recipe. Everyone says how good it is. Thanks for a great recipe to serve to family and company.

May 25, 2006

Very good! I like that is wasn't hot or too spicy, and it still had a lot of flavor. I loved the pine nuts. I used a red onion and light coconut milk and cut 2 chicken breasts in half instead of bite-sized pieces. I found it thick enough without the cornstarch; I just let it simmer a few extra minutes while I waited for everything else to cook. Served with brown rice and steamed fresh asparagus.

Jan 21, 2007

I never do this. What is that you ask? I never change a recipe until I've made it at least once. BUT, after realizing once I started that I didn't have all the ingrediants I needed (cornstarch, curry (I KNOW!) and cumin) I tried red curry. After I read what was actually in this red curry blend (coriander, cumin, chili pepper, red pepper and cardomom) at least the McCormicks brand, I thought I might be ok. The cornstarch would have added a nice thickening to it, but I was ok, I just added about 1/4 cup whipping cream. Let me tell you ... this was DELISH! AND, my husband, who doesn't like coconut was ready to gobble this dish up. Please make sure to read what other reviewers have to say, there were a lot of helpful tips, more then most reviews that I've read in other recipes. Thank you William for a new family favorite.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 348 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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