Total Time
Prep 10 mins
Cook 15 mins

This is an excellent light curry dish to be served over cooked rice. I developed this recipe in Palm Springs, CA and it has been a big success with everyone who has tried it. The recipe name is very original as I named it after some friends of mine. Her name was "Doris" and I called her husband "Papa". Therefore, "CHICKEN PAPADORIS". You can also use chicken drumettes, wings or thighs.

Ingredients Nutrition


  1. Remove all fat from chicken breasts and discard.
  2. Cut chicken breasts into bite size pieces.
  3. In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent.
  4. Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
  5. Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally.
  6. In a cup, mix together tapioca starch and water until dissolved.
  7. Near the end of cooking the chicken and while sauce is bubbling, add cornstarch mixture, small amounts at a time, stirring constantly until the sauce thickens.
  8. Use only enough tapioca mixture so that the sauce has the consistency of gravy.
  9. Adjust seasonings to taste.
Most Helpful

Good flavor, but I think it would benefit from some veggies, like perhaps potatoes, cauliflower, and/or eggplant. I will be making this again...

Da Huz November 28, 2009

An excellent curry dish! India cusine is a favorite of mine and this was supurb.I made this tonight for my son who is visiting and he gives it two thumbs up also. I only use Basmati rice which is perfect with this dish as it is a firmer rice. I made exactly as posted with excellent results. As I only use Penzy's spices I normaly use half the amount in a recipe as their spices are some stronger than those purchased at the grocery. In this I used exact amounts which was perfect. I suggest using the roasted pine nuts as they add such as wonderful flavor. I purchase pine nuts at an Italian Market where they are less expensive and I can chose smaller amounts. Having several more chicken breasts I made a second batch after supper tonight. To this batch I added 1/4 teaspoon Garam Masala which gave a slighty more intense India flavor however, the recipe is perfect as is. Thanks for another great recipe Uncle Bill. Your becoming a household name here. Samijo

Sammijo September 14, 2007

DH loved this, while I was sort of on the fence. I followed the recipe verbatim, except for 2 things- no pine nuts, and I used lite coconut milk. Chicken breast has never turned out so moist and delicious for me, so I'm going to keep your cook times in mind for other things, Bill- very good. DH loved the subtle flavors, but to me, it was lacking slightly. Overall though, a truly simple and enjoyable meal. Thanks for sharing.

MrsMM May 01, 2007