SERVES 6
SKILL LEVEL: EASY
COOK TIME: 25–30 MINS.
PREP TIME: 20 MINS.
COST: $
Look in any American recipe book from the last 150 years and you are going to find some version of curried chicken and some form of chicken and dumplings. I think they’re telling us something: these are two great ways to make chicken, which I have combined here into one super chicken recipe. One of the things I love about it is that once you’ve bought the chicken, you probably have everything else in your pantry and your vegetable drawer. I mean, who doesn’t have a can of chicken broth on the shelf? And I’m willing to bet that you have a tin of curry powder that’s been hanging around your spice shelf since 1776. And if you are like me, then you probably have some coconut milk too. If you don’t, get some. It’s so good in so many ways.
2 tablespoons olive oil
1 cup all-purpose flour, for dusting
Salt, to taste
Pepper, to taste
6 boneless, skinless chicken thighs
1 onion, diced
3 stalks celery, diced
3 carrots, diced
2 tablespoons curry powder
½ teaspoon cayenne pepper
4 cups chicken stock
1 12-ounce can coconut milk
1 cup cooked chickpeas
1½ cups chickpea flour
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup Greek yogurt
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
1. Preheat the oven to 350 °F.
2. Heat the olive oil in a Dutch oven. Season the flour with salt and pepper, and dredge the chicken in the flour, shaking off any excess. Add the chicken to the pan and brown on both sides, about 2 minutes per side. Remove the chicken to a plate and set aside.
3. Add the onion, celery, and carrots to the pot, and cook for 3 minutes. Stir in the curry powder and cayenne pepper.
4. Add the chicken broth, coconut milk, chickpeas, and browned chicken, and bring to a simmer.
5. Place the dumpling ingredients in a mixing bowl and stir until combined.
6. Dollop tablespoons of the dumpling mixture into the pot.
7. Place into the oven uncovered for 15–20 minutes, or until the dumplings are golden brown and cooked through.
Coconut milk is what food scientists call “nutrient dense”: it’s full of things that are good for you, particularly protein. I love it in fish stews with poultry, and it’s an interesting, flavorful base for stewing vegetables.