WEEKDAYS 1e|12c|p

Curried Chicken and Dumplings

Carla Hall
|
Servings: 4
|
easy
|
30 to 60 min

These two make a delicious pair.


  • Ingredients
  • step-by-step directions
Ingredients
Curried Chicken and Dumplings
  • FOR THE CHICKEN
  • 4 - 6 boneless/skinless chicken thighs
  • 1 onion (diced)
  • 3 stalks celery (diced)
  • 3 carrots (diced)
  • 2 Tablspoons curry powder
  • 1/2 Teaspoon cayenne pepper (optional)
  • 1 Cup chickpeas
  • 4 Cup Swanson's chicken broth
  • 1 (12 oz) can coconut milk
  • Olive oil
  • Flour for dusting
  • Salt and Pepper (to taste)
  • FOR THE DUMPLINGS:
  • 1 1/2 Cup chickpea flour
  • 1/2 Teaspoon salt
  • 1 Teaspoon baking soda
  • 1 Cup Greek yogurt
  • 1/4 Cup fresh parsley (chopped)
  • 1/4 Cup fresh cilantro (chopped)
  • 1/4 Cup plus 1-2 tablespons all purpose flour
Directions
  • Preheat oven to 350 degrees F.
  • Heat olive oil in a Dutch oven. Season flour with salt and pepper. Dredge chicken in flour. Cook and brown the chicken on all sides.
  • Remove browned chicken. Set aside. Add diced onion, celery, carrots to the pot. Cook with curry powder and cayenne pepper.
  • Add chicken broth, coconut milk, chickpeas, and reserved browned chicken. Allow to come to a simmer.
  • Combine the dumpling ingredients in a mixing bowl and stir until combined.
  • Spoon dumpling mixture into soup.
  • Place into oven (uncovered) for 15 to 20 minutes.

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