Learning to cook … one kid at a time

Curried Chicken and Dumplings March 24, 2012

Filed under: Recipes — gastromami @ 1:56 pm

What a great recipe to get back to blogging with!

My sister Tricia saw this recipe on The Chew and has been talking about making it for months – I am so glad she decided to make it while we were home!

I love the play on classic chicken and dumplings (one of my favorite comfort foods!) and the dumplings were fantastic with the chickpea flour and addition of lemony cilantro!  You could easily make this dish vegetarian by eliminating the chicken, adding more chickpeas & using vegetable stock!

I hope you enjoy the recipe as much as we did!

4 – 6  boneless/skinless chicken thighs
1 onion (diced)
3 stalks celery (diced)
3 carrots (diced)
2 tablespoons curry powder
1/2 teaspoon cayenne pepper (optional)
1 cup chickpeas
4 cups chicken broth
1 (12 oz) can coconut milk
Olive oil
Flour for dusting
Salt and Pepper (to taste)


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 2 tablespoons AP flour

Pre-heat oven to 350˚

In a dutch oven heat 3 tablespoons olive oil over medium-high heat

Generously season your chicken with salt & pepper

Dredge seasoned chicken in flour and cook in oil until browned

Remove from pan and set aside

Cook onions, celery, carrots, curry powder & cayenne pepper over medium heat until softened

Add chicken broth, coconut milk, chickpeas & chicken

Bring to a simmer

Combine the ingredients for the dumplings

(chickpea flour, salt, baking soda, yogurt, parsley, cilantro & AP flour)

Spoon (or use your fingers) to drop dumplings into simmering soup

Place, uncovered, in pre-heated oven

Bake for 15-20 minutes



Ren & Fiona (and Nani, Tricia, & Fr. Z!) approved!


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