Serves 4
Hands-on time: 35 minutes
Hands-off time: 65 minutes
INGREDIENTS
For the stew:
6 uncooked chicken thighs
1 onion, finely chopped
1 packet (600g) chopped chunky mixed vegetables
1 tbsp garlic
1 tbsp Hinds Spices Medium Curry Powder
1 tbsp tomato paste
1 tsp each salt and pepper, optional
1 cup chicken stock, warm
For the dumplings:
1 cup self-raising flour, sifted
¼ cup plain yoghurt
½ tin (205g) Rhodes Quality Cream Style Sweetcorn
Serving suggestion:
Fresh coriander, chopped
METHOD
For the stew:
1. Heat the vegetable oil in a medium-sized pot on high heat.
2. Add the chicken, skin-side down, and fry until crispy, about 7-10 minutes. When crispy, lower the temperature to medium heat and remove the chicken and set aside. *Chef’s Tip: Any type of cut of chicken can be used.
3. Add the onions, vegetable mix, garlic, Hinds Spices Medium Curry Powder, tomato paste and salt and pepper, if using, and sauté until fragrant or until the onions are translucent for about 4-5 minutes.
4. When fragrant, add the chicken stock, 1 cup of warm water and stir before adding the chicken pieces and covering the pot with a lid. Allow the chicken to simmer for 15-20 minutes.
For the dumplings:
5. In the meantime, add the self-raising flour, yoghurt and ½ the tin of Rhodes Quality Cream Style Sweetcorn into a medium-sized mixing bowl. Mix together until a semi-firm dough forms. *Chef’s Tip: The remaining corn can be frozen and used at a later date!
6. Carefully spoon even-sized balls of dough onto the simmering stew. Cover again and allow the dumplings to steam for 20-25 minutes while the chicken cooks further. *Chef’s Tip: The larger the size of your dumplings the longer they will need to steam.
7. Turn the heat off and remove the lid to reveal the steamed dumplings. Garnish the stew with fresh coriander, serve and ENJOY!
