Caribbean Curry Chicken and Dumpling

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 lb chicken thighs (boneless and skinless)
• 3 tbsp green seasoning
• 3 tbsp curry powder
• 1 tbsp onion granules
• 1 tbsp garlic granules
• 2½ tbsp all purpose seasoning
• 1 tsp black pepper
• 1 tsp pink salt
• 2 tbsp olive oil
• ½ tbsp 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)
• 1⅓ cup gluten free flour
• ¼ tsp pink salt
• ½ cup warm water (you may not use all of the water)

Method

1. Place the chicken in a large bowl.
2. Add the green seasoning, curry powder, onion graules, garlic granules, all purpose seasoning, black pepper and pink salt.
3. Marinate the chicken using your hands (you can wear gloves to do so).
4. Wrap the bowl with saran wrap (cling film).
5. Refrigerate the meat for several hours or overnight.
6. Remove the chicken from the refrigerator and un-wrap the bowl.
7. Heat a large non stick skillet/frying pan with olive oil.
8. Add the 1/2 tbsp of curry powder and burn (cook) the curry for one minute.
9. Add the onion, garlic and ginger and saute until soft and translucent.
10. Add the chicken and proceed to sear the chicken (this will take about 10-15 minutes).
11. Once seared, add the bell peppers and fold them in with  the chicken for 1-2 minutes.
12. Add the thyme, scotch bonnet and fold them in and switch the heat off while you make the spinners.
13. To make spinners, place the gluten free flour in a medium sized bowl.
14. Add the pink salt and use a spoon to stir to combine with the flour.
15. Pour the 1/2 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.
16. 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).
17. Place the spinner on parchment paper and repeat the above step to make the rest of them.
18. Switch the heat back on under the pan (medium heat)then pour the one cup of hot water into the pan.
19. Carefully place the spinners directly on top of the chicken, ensuring not to crowd them together.
20. Bring the pan to a rolling boil, reduce the heat to medium-low and put the lid on.
21. Let the spinners steam for 20 minutes (don't disturb them, let them cook first so they can hold their shape).
22. After the given time, remove the lid and fold the spinners in with the chicken so they are completely incorporated.
23. Continue to cook the curry without the lid for a further 15-20 minutes.
24. After the given time, do a taste test and add black pepper and pink salt to taste.