Emily quickly puts together the original Trini comfort fusion dish: Curry Stew Chicken & Peas with Dumplings. This recipe is not only affordable, but it is also simple, filling and mouthwateringly delicious. This is a meal that the entire family will love and crave.
Curry Stew Chicken & Peas with Dumplings
1 cup of Cuisine All Purpose Flour
½ cup water
1 pinch of salt
1 tsp of Cuisine Genuine Demerara Brown Sugar
Combine water, salt and brown sugar in a large bowl.
Add water and stir together.
Once you can no longer stir with a spoon, knead the dough on a clean surface for about five minutes or until the dough is smooth.
Allow to rest for 20 minutes.
Bring a pot of water to boil.
Cut and shape dumpling dough into your desired shape.
Drop the dumplings into the boiling water.
Once they float to the surface of the water, allow to cook for an additional 3 minutes.
Remove from pot and serve.
Curry Stew Chicken & Peas Ingredients:
2 lbs seasoned chicken pieces
4 tbsp of curry powder
¼ tsp cinnamon
¼ tsp nutmeg
4 curry leaves
2 tbsp of Cuisine Soyabean Oil
4 tbsp of Cuisine Genuine Demerara Brown Sugar
1 tsp garlic powder
2 tsp minced garlic
¼ cup sliced onions
¼ tsp fresh thyme
¼ tsp fresh parsley, chopped
½ cup chopped tomatoes
2 bay leaves
1 tin of Cuisine Pigeon Peas, washed and drained
1 tsp of sliced scotch bonnet peppers (optional)
1 cup coconut milk
Curry Stew Chicken Method:
In a large bowl, toss the seasoned chicken with the curry powder, cinnamon, nutmeg and curry leaves.
In a large heavy-bottomed pot, heat oil.
Add brown sugar to the oil and allow to brown and become frothy.
Add chicken and quickly coat with the brown sugar.
Add garlic powder, garlic, onions, tomatoes, thyme, parsley, bay leaves and peppers.
Cover and allow the chicken to spring water. This should take about 15 minutes.
Remove cover and add in the pigeon peas and coconut milk.
Allow to cook uncovered for additional 10 minutes.