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. ---------------------------------------------------------------------------
Nutrition
Ingredients
