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Curried Chicken and Dumplings
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| things you'll need. ingredients FOR THE CHICKEN4 - 6 boneless/skinless chicken thighs1 onion (diced)3 stalks celery (diced)3 carrots (diced)2 Tablspoons curry powder1/2 Teaspoon cayenne pepper (optional)1 Cup chickpeas4 Cup Swanson's chicken broth1 (12 oz) can coconut milkOlive oilFlour for dustingSalt and Pepper (to taste)FOR THE DUMPLINGS:1 1/2 Cup chickpea flour1/2 Teaspoon salt1 Teaspoon baking soda1 Cup Greek yogurt1/4 Cup fresh parsley (chopped)1/4 Cup fresh cilantro (chopped)1/4 Cup plus 1-2 tablespons all purpose flourprevious kitchenware Dutch Ovennext step by step directions. We've Made Cooking As Easy As 1-2-3! ingredients instructions Preheat oven to 350 degrees F. ingredients | |
| Olive oil | |
| Flour for dusting | |
| Salt and Pepper (to taste) | |
| 4 - 6 | boneless/skinless chicken thigh |
| instructions 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. ingredients | |
| 1 | onion, (diced) |
| 3 stalks | celery, (diced) |
| 3 | carrots, (diced) |
| 2 Tablspoons curry powder | |
| 1/2 Teaspoon | cayenne pepper, (optional) |
| instructions Remove browned chicken. Set aside. Add diced onion, celery, carrots to the pot. Cook with curry powder and cayenne pepper. ingredients | |
| 1 Cup | chickpeas |
| 4 Cup | Swanson's chicken broth |
| 1 (12 oz) can | coconut milk |
| instructions Add chicken broth, coconut milk, chickpeas, and reserved browned chicken. Allow to come to a simmer. ingredients | |
| 1 1/2 Cup | chickpea flour |
| 1/2 Teaspoon | salt |
| 1 Teaspoon | baking soda |
| 1 Cup | plain yogurt |
| 1/4 Cup | fresh parsley, (chopped) |
| 1/4 Cup | fresh cilantro, (chopped) |
| 1/4 Cup plus 1-2 tablespoons | all purpose flour |
instructions
Combine the dumpling ingredients in a mixing bowl and stir until combined.
ingredients
instructions
Spoon dumpling mixture into soup.
ingredients
instructions
Place into oven (uncovered) for 15 to 20 minutes. print
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