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Recipes

SPONSORED: Curried Chicken and Dumplings

By Pacific Foods

4.0

(1)

Image may contain Bowl Dish Food Meal Curry Stew and Soup Bowl
Sarah Anne Ward

This comfort food staple gets kissed with touch of fragrant curry.

Recipe information

  • Yield

    6 Servings

Ingredients

3

tablespoons canola or vegetable, oil

1

medium onion, diced

3

carrots, diced

2

stalks celery, diced

1

pound boneless, skinless chicken thighs, cut into 1-inch pieces

1

½ tsp mild curry powder

2

teaspoons kosher salt, divided

½

tsp freshly ground black pepper

1

¼ cups plus 2 tablespoons flour, divided

⅓

cup corn meal

2

½ tsp sugar

1

½ tsp baking powder

1

/2 tsp baking soda

1

½ cups heavy cream

3

cups Pacific organic free range chicken broth

⅓

cup frozen peas

2

tbsp roughly chopped cilantro

Need to make a substitution?

Preparation

  1. Step 1

    In a Dutch oven over medium-low, heat oil and sauté onion, carrots, and celery until onions are translucent, about 10 minutes. Increase heat to medium-high and add chicken. Sprinkle with curry powder, 1 ¼ tsp. salt, black pepper, and 2 Tbsp. flour. Stirring frequently, cook chicken until no longer pink, about 5-7 minutes.

    Step 2

    While chicken cooks, mix 1 ¼ cups flour, corn meal, sugar, baking powder, baking soda, and ¾ tsp. salt in a large bowl. Drizzle with heavy cream and stir with a rubber spatula just to combine. Set aside.

    Step 3

    Once chicken is cooked, add chicken broth and stir to scrape up any brown bits from the bottom of the pan. Stir in peas and bring mixture to a simmer.

    Step 4

    Drop heaping Tbsp. of dumpling mixture evenly over the top of the simmering chicken mixture. Cover tightly with lid and simmer until dumplings are puffed and no longer doughy, about 10-12 minutes. Remove lid and sprinkle with cilantro.