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- Spicy Chicken Stew with Dumplings
Ingredients
Spicy Chicken Stew with Dumplings
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- 1 tablespoon cooking oil
- 6 chicken pieces
- 1 onion, finely chopped
- ½ green pepper, finely chopped
- 1 tablespoon Rajah Mild & Spicy Curry Powder
- 3 carrots, peeled and sliced
- 2 cups water
- 1 KNORROX Chicken Stock Cube
- 2 handfuls green beans, cut in half
- 2 tablespoons Knorr Minestrone Soup
Dumplings:
- 2/3 cup (165 ml) flour
- 1/3 cup (85 ml) Maize Meal
- 1 teaspoon (5 ml) baking powder
- 1 tablespoon (15ml) KNORROX Spicy Chicken Soup powder
- ¼ cup (65 ml) margarine
- ¼ cup (65 ml) cold water
Method
- Heat oil in a medium size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside
- Add the onion and green pepper and fry until soft
- Add the Curry Powder and fry for 1 minute stirring constantly
- Add the carrots, water, stock cube and chicken to the pot, bring to the boil then reduce the heat and allow to simmer covered for 25 minutes
- Add the green beans and simmer for a further 15 minutes or until the chicken is tender and the beans are cooked
- Mix the soup powder with a little water to form a smooth paste and stir into the stew then allow to simmer until thickened
- For the dumplings: Sift the flour, maize meal, baking powder and soup powder together. Rub in the margarine until the mixture resembles fine bread crumbs. Add the cold water to form a soft dough.
- Add spoonful’s of the dough to the top of the stew. Cover with a lid and simmer gently for 10 minutes or until dumplings are cooked through.
