Name: Indian-style curry with rice dumplings
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: Rice dumplings; 2 cup cooked jasmine rice; 1 egg yolk; 1 tablespoon finely chopped fresh coriander; 1 cup (70g) stale breadcrumbs; 1 tablespoon peanut oil; 12 chicken thigh fillets (1.3kg), quartered; 2 large brown onions (400g), sliced thinly; 2 clove garlic, crushed; 2 teaspoon grated fresh ginger; 1 teaspoon cumin seeds; 1 teaspoon caraway seeds; 2 tablespoon mild curry powder; 425 gram can tomatoes; 1/2 cup (125ml) chicken stock; 1 tablespoon coarsely chopped fresh coriander

Ingredients

Rice dumplings

2 cup cooked jasmine rice

1 egg yolk

1 tablespoon finely chopped fresh coriander

1 cup (70g) stale breadcrumbs

1 tablespoon peanut oil

12 chicken thigh fillets (1.3kg), quartered

2 large brown onions (400g), sliced thinly

2 clove garlic, crushed

2 teaspoon grated fresh ginger

1 teaspoon cumin seeds

1 teaspoon caraway seeds

2 tablespoon mild curry powder

425 gram can tomatoes

1/2 cup (125ml) chicken stock

1 tablespoon coarsely chopped fresh coriander

Method

1.To make rice dumplings, process rice and egg yolk until rice is chopped and mixture combined; transfer rice mixture to large bowl. Add remaining ingredients; mix well. Using damp hands, roll level tablespoons of mixture into balls.

2.Heat oil in large saucepan; cook chicken, in batches, stirring, until chicken is browned all over

3.Return chicken to pan; cook onion, garlic, ginger, seeds and curry powder, stirring, until fragrant

4.Add undrained crushed tomatoes and chicken stock; simmer, covered, 30 minutes

5.Gently stir in rice dumplings; cook, uncovered, without boiling, until dumplings are just heated through. Serve sprinkled with coriander

You will need to cook about ⅔ cup (130g) jasmine rice for this recipe Curry and dumplings can be made a day ahead and refrigerated, covered separately Recipe suitable to freeze without dumplings
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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