Caribbean Curry Chicken and Dumpling

Learn how to make some curry chicken and dumpling. This is a spin on the iconic curry chicken recipe which features tenders cuts of boneless and skinless chicken thighs generously seasoned and simmered down in a rich, aromatic curry sauce with spinner style dumpling(s).

Jump to:

• Ingredients you will need
• The steps
• Notes and tips 
• Serving suggestions
• Caribbean Curry Chicken and Dumpling

I'm a true curry chicken type of girl and I also love my spinners (elongated dumpling) however growing up it was something that my family never paired together.

As a food blogger, I love exploring new and different ways to make classic Caribbean cuisines. 

Some of you may already be familar with this dish but this is something that I have only started having as an adult and I love it.

You have that golden colour from my homemade curry powder that's brimming with aromatic spices and layers of flavour from marinating the chicken in green seasoning, all purpose seasoning along with other herbs and spices.

What makes this recipe special is the spinners, when paired with the curry chicken they totally take this recipe up a notch.

You get that pillow soft dough like texture from the spinners. As they simmer in the pan and soak up the curry sauce while adding texture to the dish.

Curry chicken is a Caribbean staple, it's official, it brings a great balanced mixture of indian and African influence in one cuisine.

Definitely a must try for anyone who loves all things curry based! You don't want to give this recipe a miss!

Ingredients you will need

• Chicken thighs - Boneless and skinless with the fat trimmed off, it's leaner, flavoursome and juicer than chicken breast.
• Olive oil - Used for sauteing and browning the meat.
• Onion/garlic/ginger - These are my go to base ingredients that are used to build depth.
• All purpose seasoning - A homemade general seasoning blend that I like to use in many of my recipes.
• Green seasoning - My go to admixture of herbs and spices for marinating the curry chicken.
• Curry powder - I like to use my homemade Jamaican curry powder for cooking the chicken.
• Bell peppers - Red and green to add a hint of sweetness as well as vibrant colour.
• Thyme - Fresh thyme is the quinessential Caribbean herb.
• Hot water - This is important for keeping the temperature of the dish consistent.
• Onion/garlic granules - Dried form granules helps to build on the flavour of the fresh onion and garlic.
• Scotch bonnet pepper - Gives the dish its spiciness.
• Black pepper/pink salt - Helps to enhance the flavour.
• Flour/warm water/ pink salt - I use gluten free flour along with warm water and pink salt to make the spinners.

 

The steps

• Place the chicken in a large bowl.
• Add the green seasoning, curry powder, onion graules, garlic granules, all purpose seasoning, black pepper and pink salt.
• Marinate the chicken using your hands (you can wear gloves to do so).
• Wrap the bowl with saran wrap (cling film).

• Refrigerate the meat for several hours or overnight.
• Remove the chicken from the refrigerator and un-wrap the bowl.
• Heat a large non stick skillet/frying pan with olive oil.
• Add the ½ tablespoon of curry powder and burn (cook) the curry for one minute.
• Add the onion, garlic and ginger and saute until soft and translucent.

• Add the chicken and proceed to sear the chicken (this will take about 10-15 minutes).
• Once seared, add the bell peppers and fold them in with  the chicken for 1-2 minutes.
• Add the thyme, scotch bonnet and fold them in and switch the heat off while you make the spinners.
• To make spinners, place the gluten free flour in a medium sized bowl.
• Add the pink salt and use a spoon to stir to combine with the flour.
• Pour the ½ cup of warm water slowly (don't pour it all at once,you may not use it all) while using your hands to knead to make a pliable dough ball.

• Pinch off a small piece of dough and roll it in the palm of your hands to make a elongated sausage shape (this is a spinner).
• Place the spinner on parchment paper and repeat the above step to make the rest of them.
• Switch the heat back on under the pan (medium heat)then pour the one cup of hot water into the pan.

• Carefully place the spinners directly on top of the chicken, ensuring not to crowd them together.
• Bring the pan to a rolling boil, reduce the heat to medium-low and put the lid on.
• Let the spinners steam for 20 minutes (don't disturb them, let them cook first so they can hold their shape).

• After the given time, remove the lid and fold the spinners in with the chicken so they are completely incorporated.
• Continue to cook the curry without the lid for a further 15-20 minutes.
• After the given time, do a taste test and add black pepper and pink salt to taste.

Notes and tips 

• This is the recipe that you will need for the All Purpose Seasoning, Green Seasoning and Curry Powder.
• Remember DON'T stir the spinners immediately, let them cook through first before folding them in with the chicken.
• Keep in mind this recipe serves 4-6 people.
• You will need to use a frying pan that is non stick and around 30cm.
• The amount of spinners you make will vary, this depends on the size of them.
• You may find it easier to make the spinners first or follow the recipe and make them half way through cooking, this depends on what you are comfortable with.
• I highly recommend using skinless/boneless chicken thighs because they are much juicer than chicken thighs.
• Don't forget to wash the meat as per Caribbean custom and trim off the excess fat before seasoning the meat.
• By leaving the spinners to rest on parchment paper, this will make them easier to manage and prevent any sticking.
• The scotch bonnet is optional, a whole scotch bonnet has little to no heat, if you want a spicy dish, pierce or slice into the scotch bonnet in order to release its heat.
• Any leftovers can be refrigerated in an airtight container for up to 3 days (I haven't tried freezing dumpling(s)).
• Don't forget to remove the scotch bonnet and thyme stems prior to serving.

Serving suggestions

• Jamaican Rice and Peas
• Breadfruit Mash
• Roasted Cauliflower Mash
• Naan Bread
• Almond Flour Roti
• Oven Baked Plantain
• Coconut Rice
• Steam Vegetables
• Coleslaw

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