2 lbs boneless, skinless chicken breasts
4 Tbsp margarine
1/2 medium onion, chopped small
4 large garlic cloves, finely chopped
1/4 cup pine nuts, lightly roasted
2 Tbsp soy sauce
2 tsp Hungarian paprika
14 fl oz coconut milk
1/4 tsp ground cumin
2 tsp curry powder
2 tsp cornstarch
1/4 cup cold water
Remove all fat from chicken breasts and discard. Cut chicken into
bite size pieces and set aside. In a frying pan or skillet, melt
margarine, add onions and garlic and saute' until translucent.
Add chicken pieces and cook on medium-high heat, stirring occasionally,
until no pink is showing, about 6 minutes. Now add pine nuts, soy
sauce, paprika, coconut milk and stir well. Stir in cumin and
In a cup, mix together cornstarch and water. Bring chicken mixture
to a boil, add cornstarch mixture slowly, stirring continuously
until sauce thickens. Consistency of sauce should be like gravy.
Adjust seasonings to taste. Serve over cooked rice.