Name: SPONSORED: Curried Chicken and Dumplings
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

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Sarah Anne Ward

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

Recipe notes