Ingredients:
2 lbs boneless skinless chicken breasts, cut into bite size pieces
4 tablespoons butter or 4 tablespoons margarine
1 medium onions, finely chopped
4 garlic cloves, minced
1/4 cup pine nuts, lightly roasted
2 tablespoons soy sauce
2 teaspoons Hungarian paprika
14 fluid ounces good quality coconut milk
1/4 teaspoon ground cumin
1 teaspoon curry powder ( of your choice)
2 teaspoons tapioca or 2 teaspoons cornstarch
1/4 cup cold water
Directions:
Remove all fat from chicken breasts and discard.
Cut chicken breasts into bite size pieces.
In a large frying pan, melt butter, add onion and garlic and saute’ until onions are translucent.
Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally.
In a cup, mix together tapioca starch and water until dissolved.
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.
Use only enough tapioca mixture so that the sauce has the consistency of gravy.
Adjust seasonings to taste.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.