Recipe by William Anatooskin
"A delightful chicken recipe with a touch of curry. Serve Chicken Papadoris over cooked rice."
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skinless, boneless chicken breast halves, cut into bite size pieces
1 (14 ounce) can
unsweetened coconut milk
1 1/2 teaspoons
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!
I FIXED THIS RECEIPE FOR A SUNDAY DINNER AND BOTH
MY HUSBAND AND I FOUND THIS TO BE SO BLAND IT WAS
ALMOST TASTELESS. I FOLLOWED THE DIRECTIONS EXACTLY. I WILL NOT MAKE THIS AGAIN.
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.
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!
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)!
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.
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.
This recipe was awesome. Even my husand who doesn't like coconut loved it! It was very great! We used low fat coconut milk and omitted the nuts to make it low fat.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 311
** Calories from Fat: 179
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