Chicken Papadoris

Chicken Papadoris

132 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
William Anatooskin
Recipe by  William Anatooskin

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

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (132)

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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!



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!

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Amount Per Serving (8 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 5.1 g
  • 2%
  • Protein
  • 28.9 g
  • 58%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 348 mg
  • 14%

Based on a 2,000 calorie diet



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Salsa Chicken


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Chicken Dijon