Chicken N Dumplings
Fall season has officially begun. All the colors of the rainbow are visible these days on the trees and there is a considerable chill in the air. It is the perfect time of the year to turn to comfort food. When the weather gets cold, nothing warms the cockles of your heart faster than a steaming hot bowl of “CHICKEN N DUMPLINGS”. If there are vivid, spicy Indian flavors merrily dancing in that bowl then you are instantly transported to soup heaven.
Before I got married if somebody would have said to me that I would be contributing recipes to a food blog I would have laughed for days on end. But here I am, a girl who never cooked anything other than fried rice now making her own recipes. And to top it all off my husband actually agreed to post this recipe here!!!! (CHUCKLES).
If you haven’t guessed then yes it is I, Madhavi writing this post. It’s been a roller-coaster ride for me from the day I got married up to this point. There have been a lot of firsts along the way; new relationships, new life, my first flight, coming to the USA and last but not the least, learning to cook. As far as cooking is concerned what began as a bumpy ride slowly turned into smooth sailing as the year went along. That’s what happens when you have a loving husband by your side.
The idea for this dish came from an innocuous comment I made on my first day here in the US. It was late at night when I reached Nashville and met an exhausted husband who had just come from work. So we found the nearest restaurant serving southern food (RAHUL is obsessed with southern food) and quickly sat down to eat. Seeing how cold I was Rahul placed a piping hot bowl of chicken n dumplings in front of me. All it took was one mouthful of that southern staple to give me the comforting, homey feeling that instantly made me feel better.
Over heaping helpings of this delicacy I blurted out to Rahul that this dish is pretty similar to “Daal Dhokli” which is comfort food from the state of Gujarat in India. It consists of spiced whole wheat dumplings (Dhokli) gently simmered in a delightfully rich lentil soup (Daal). While bouncing ideas for our next blog post I remembered this incident and quickly decided to make this Indianized version of chicken n dumplings.
Cut the chicken thighs into small pieces. Mix the chicken and all the ingredients for marination in a bowl and let it marinate in the fridge for an hour.
Mix the whole wheat flour and gram flour. Add in the turmeric, red chili powder, cumin seeds, salt and mix. Then add water and knead slowly to form a soft dough. On a floured surface hand roll the dough into a thin circle. With knife/pizza cutter cut into triangular shape.
Melt the butter in a flat bottom pan and saute the onions and green peppers in it for 3-4 minutes. Pour the tomato puree and cook till oil starts separating. Add the marinated chicken and required quantity of water. Cover and cook for about 20-25 minutes. Then add the dumplings to the simmering chicken curry. Stirring gently to avoid breaking them.
Once all dumplings are added, simmer for 10 more minutes. Add chicken masala powder, red chili powder and salt.
This is comfort food with the warmth of Indian spices mixed together for good measure.
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Chicken N Dumplings
Ingredients
For the Dumplings
- 3/4 cup Whole Wheat Flour
- 2 tbsp Gram Flour
- ¼ tsp Turmeric
- ¼ tsp Red Chili Powder
- ¼ tsp Cumin Seeds
- Salt
For the Marination
- 1½ pound Chicken boneless skinless thighs
- 1 cup Yogurt
- ½ tsp Pepper Powder
- ½ tsp Coriander Powder
- ½ tsp Turmeric
- 1 tsp Red Chilli Powder
- 1 tsp Lemon Juice
For the Curry
- 1 cup Tomato Puree
- 1 small Onion chopped
- 1 half Green pepper cut into strips
- 1 tsp Red Chilli Powder
- 2 tsp Chicken masala optional
- Salt as per taste
Instructions
For the Marination
- Cut the chicken thighs into small pieces.
- In a bowl add yogurt, pepper powder, coriander powder, turmeric, red chilli powder, lemon juice and whisk them together.
- Now add chicken and mix.
- Cover and let it marinate in the fridge for an hour.
For the Dumplings
- Mix the whole wheat flour and gram flour. Add in the turmeric, red chili powder, cumin seeds, salt and mix.
- Add water and knead slowly to form a soft dough.
- On a floured surface roll the dough into a thin circle with a rolling pin.
- With knife/pizza cutter cut into triangular shape.
For the curry
- Melt the butter in a flat bottom pan and saute the onions and green peppers in it for 3-4 minutes.
- Pour in the tomato puree and cook till the oil starts separating.
- Add the marinated chicken and required quantity of water. Cover and cook for about 20-25 minutes.
- Now add the dumplings to the bubbling chicken curry. Stirring gently to avoid breaking them.
- Continue to simmer for another 10-15 minutes.
- Add chicken masala powder, red chili powder and salt.
- Serve hot.
Looks great!
thanks phillip…