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).

Course Main Course

Cuisine Caribbean

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 537kcal

Author Charla

Ingredients

To season the chicken

2 lb chicken thighs boneless and skinless
3 tablespoon green seasoning
3 tablespoon curry powder
1 tablespoon onion granules
1 tablespoon garlic granules
2½ tablespoon all purpose seasoning
1 teaspoon black pepper
1 teaspoon pink salt

To cook the curry

2 tablespoon olive oil
½ tablespoon curry powder
½ small onion chopped
4 garlic cloves minced
½ inch fresh ginger minced
1 large red bell pepper sliced
1 large green bell pepper sliced
1 scotch bonnet pepper optional
1 cup hot water
6 sprigs of thyme
black pepper and pink salt to taste

To make the spinners

1⅓ cup gluten free flour
¼ teaspoon pink salt
½ cup warm water you may not use all of the water

Instructions

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

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.

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