Chicken Curry Dumpling Soup
 
Prep time
Cook time
Total time
 
A delicious soup with curried chicken pieces and dumplings cooked in coconut milk!
Author:
Recipe type: Main Course
Cuisine: Indian Fusion
Serves: 4-6
RecipeIngredients
For chicken curry:
  • 1 lb boneless chicken thigh pieces, cut into bite size pieces
  • 1 large red onion, thinly sliced
  • 3 serrano chillies, slit length-wise (omit for AIP)
  • 1 by 1 inch piece of fresh ginger root, peeled and chopped fine or grated
  • 6 garlic cloves, peeled and thinly sliced
  • 8-10 fresh curry leaves (or dried curry leaves)
  • 4 whole cloves (or you can use ½ tsp ground clove)
  • 2 inch long piece of cinnamon stick (or use 1 tsp ground cinnamon)
  • 6-8 whole black peppercorns (omit for AIP)
  • 1 tsp sea salt
  • 1 tsp turmeric powder
  • ½ tsp cayenne pepper or Kashmiri chilli powder (omit for AIP)
  • 1 tbsp coriander powder (omit for AIP or sub ¼ cup finely chopped fresh cilantro leaves)
  • 2 tbsp melted extra virgin coconut oil
  • ¼ cup coconut chips (frozen or fresh)
For dumplings:
  • ⅔ cup cassava flour
  • ⅓ cup water chestnut flour (or use more cassava flour)
  • ¼ tsp sea salt
  • 1 tbsp olive oil or melted coconut oil
  • 2 tbsp fresh grated coconut (or shredded coconut)
  • About 1 cup hot water
  • 1-2 tsp extra olive oil as needed
For making Soup:
  • 3 cups water
  • ¼ tsp sea salt
  • 1 clove garlic, thinly sliced
  • 4-6 curry leaves
  • ½ cup thick coconut milk
RecipeInstructions
Chicken Curry using Instant Pot:
  1. Add all the ingredients for the chicken curry to the insert pot. Crush the onion slices using your hands to break them a bit and then close the lid. Turn valve to sealing position and press 'pressure cook' and change time to 6 mins. After pressure is reached let stand for 5 mins after which release pressure and open the lid. Keep curry aside.
Chicken curry using regular cooking pot:
  1. Add all the ingredients for the chicken curry to a wide bottomed cooking pot. Crush the onion slices using your hands to break them a bit and then close the lid. (It should be tight-fitting lid). Slow cook for 10 mins. Then open lid and stir and again close and cook on low heat for another 10 mins. Turn heat off and keep aside.
For making the dumplings:
  1. In a large mixing bowl, add the flour/s, the salt, oil and the coconut. Then slowly add the hot water while stirring the mix using a spatula, Continue to add water until the mix looks completely wet enough to form a dough. Let the mix cool for a couple mins so that is cool enough to handle. Then using your hands knead to form a smooth dough adding extra olive oil as necessary. Now divide the dough into about 12-14 equal balls. Keep aside.
Making the soup:
  1. In a medium sized cooking pot, heat the 3 cups water along with the garlic and the curry leaves and the salt till the water starts to boil. Now slowly add the dumplings to this and turn heat to low. Partially cover with a lid and let simmer for about 7mins until the dumplings are fully cooked. Now add the coconut milk and cook for 1 more min and turn heat off.
Serving the Soup:
  1. For serving the soup , either you can mix all of the curry with the dumpling coconut milk mixture and serve individual portions out. Or for each individual serving, in a bowl, add some of the chicken curry followed by some of the dumpling mixture on top.
Recipe by at https://cook2nourish.com/2018/10/chicken-curry-dumpling-soup-paleo-aip.html