CURRY CHICKEN WITH DUMPLINGS RECIPES

Steps:

• Tenderize and marinade chicken in oyster sauce overnight. Peel and Dice potatoes. Chop carrots, celery and pepper into one half inch size pieces. Slice garlic. Steam these vegetables until tender. Turn off heat. Stir in chopped spinach. Reserve liquid for broth. Cut chicken into 1/2 inch size pieces and saute in olive oil until done. Add chicken to vegetables and set pan aside for cooking dumplings. For the dumplings, mix together the flour, baking powder, oatmeal and remaining spices. Cut in two tablespoons of butter to resemble small peas. mix in egg white and milk. Bring vegetable liquid and 4 cups water to a boil. Add two teaspoons of chicken flavored soup base, cayenne pepper, garlic salt and curry. Drop dumpling mixture into broth by the teaspoon. Cover and simmer for 15 minutes. Gently add the chicken and vegetables, cover and simmer 5 minutes more. Thicken if desired with a little corn starch or thin with prepared fat-free chicken broth or water. Add egg noodles and simmer 10 minutes longer. Enjoy!

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.