Curried Chicken and Dumplings

Serves 6

3 tablespoons canola or vegetable, oil

1 medium onion, diced

3 carrots, diced

2 stalks celery, diced

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 1/2 teaspoons mild curry powder

2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 1/4 cups plus 2 tablespoons flour, divided

1/3 cup corn meal

2 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 1/2 cups heavy cream

3 cups Pacific organic free range chicken broth

1/3 cup frozen peas

2 tablespoons roughly chopped cilantro

 

In a Dutch oven over medium-low heat, heat oil and sauté onion, carrot and celery until onions are translucent, about 10 minutes. Increase heat to medium-high and add chicken. Sprinkle with curry powder, 1 1/4 teaspoon salt, black pepper and 2 tablespoons flour. Stirring frequently, cook chicken until no longer pink, about 5-7 minutes.

While chicken cooks, mix 1 1/4 cups flour, corn meal, sugar, baking powder, baking soda and 3/4 teaspoon salt in a large bowl. Drizzle with heavy cream and stir with a rubber spatula just to combine. Set aside.

Once chicken is cooked, add chicken broth and stir to scrap up any brown bits from the bottom of the pan. Stir in peas and bring mixture to a simmer.

Drop heaping tablespoons of dumpling mixture evenly over the top of the simmering chicken mixture. Cover tightly with lid and simmer until dumplings are puffed and no longer doughy, about 10-12 minutes. Remove lid and sprinkle with cilantro.