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 dumplingsNote