To be honest, one of my all time faves made by my Grandmother was chicken and dumplings. It came from a place where necessity was paramount. She had to feed a family, but on a limited budget. Chicken thighs were plentiful and cheap. A few aromatics later and you’ve got the perfect meal. Pair that with my love for Jamaican food. And well, you’ve got a hit on your hands!
Curry Chicken & Dumplings
2 pounds of chicken thighs, boneless & skinless – cut into pieces
2 tablespoon of curry powder
4 sprigs of fresh thyme
1 tablespoon of kosher salt
1/2 tablespoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
3/4 cup of diced celery
3/4 cup of diced onion
3/4 cup of diced bell pepper
1 Habanero pepper, minced
3 carrots, sliced
1 tablespoon of fresh ginger root, diced
2 tablespoons of olive oil
8 cloves of fresh garlic, minced
6 cups of water
2 teaspoons of chicken bouillon
4 refrigerator biscuits, cut into pieces
In a large bowl, add in the chicken thighs, curry powder, thyme, salt, pepper, garlic powder, onion powder, celery, onion, bell pepper, and habanero. Mix well to combine. If you’re making this ahead, cover with foil and refrigerate until you’re ready to cook.
To cook, heat a Dutch oven until it’s hot. Add in the oil and then the chicken mixture. Cook for about 5 minutes and then add in the garlic. When the chicken has cooked through and the vegetables are just about tender, add in the carrots, chicken bouillon, water, and ginger root. Cook for about 15 minutes on medium heat until the sauce has reduced and thickened slightly.
Add in the pieces of refrigerator biscuits, turn to a simmer, and add a lid. Let the biscuits steam for about 3 minutes. Then, to serve, pour over rice and garnish with sliced scallions.
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