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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 744.0
  • Total Fat: 24.8 g
  • Cholesterol: 130.7 mg
  • Sodium: 1,162.3 mg
  • Total Carbs: 90.1 g
  • Dietary Fiber: 14.8 g
  • Protein: 48.3 g

View full nutritional breakdown of Curry Cheese Chicken & Dumplings calories by ingredient
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Curry Cheese Chicken & Dumplings

Submitted by: LISAPEPPAN

Introduction

This was something I threw together tonight for dinner and can see that the sodium needs to be reduced as well as the saturated fat. And I'll probably make this next time with chicken breast. Please feel free to adjust this to your taste. This was something I threw together tonight for dinner and can see that the sodium needs to be reduced as well as the saturated fat. And I'll probably make this next time with chicken breast. Please feel free to adjust this to your taste.
Number of Servings: 4

Ingredients

    2 tablespoons grapeseed oil
    Two chicken thighs, with skin and bones
    Two drumsticks, with skin and bones
    One smallish sweet onion (2 in diameter)
    8 Baby carrots
    4 small Yukon gold potatoes
    2 teaspoons raw minced garlic
    3 green onions
    1 can Campbell's Cheddar Cheese soup
    1 can Albertson's Fat Free/Reduced Sodium Chicken Broth
    1/4 tsp curry powder
    1/2 tsp Herbes de Provence
    1/2 tsp thyme
    1/8 tsp poultry seasoning
    1 tsp paprika

    For the Dumplings
    1.5 cups whole wheat flour
    1 Tblsp dried chives
    1 tsp baking powder
    3/4 tsp salt
    3 Tblsp shortening
    3/4 cup of skim milk


Tips

Using skinless, boneless chicken breast would make this healthier, as would finding a low sodium, low fat cheddar cheese soup OR substituting Healthy Choice Cream of Chicken soup.


Directions

I used a 5-quart cast iron dutch oven with a snug fitting lid, your mileage may vary. Just make sure what you use can be put in a 380F oven for 70 minutes.

Heat the dutch oven on the stove over medium heat.
While the dutch oven heats, mince onion, potatoes, and green onions; slice carrots. I used minced garlic from a huge jar of pre-minced garlic.

Add grapeseed oil to hot dutch and then add chicken and brown. Remove chicken to a paper towel or plate.

Turn oven on to 380 F.

Add carrot and potato, brown, then add onion and minced garlic, and stir until all are golden around the edges.

Add Cheddar cheese soup and chicken broth. Stir.

Add spices. Stir.

Add browned chicken parts. Push them under the liquid, skin side up.

Let it come to an easy boil.

When oven reaches 380F, put the lid on dutch and put the dutch in the oven. Reduce heat to 360F. Cook for 75 minutes.

After 65 or 70 minutes, mix flour, chives, baking powder, and salt together in a bowl, then cut in the 3 tablespoons of shortening until it all looks kinda like corn meal (I used a Kitchen Aid). Add milk and mix *just* until the dry ingredients are moist (mix it too much and you'll have tasty hockey pucks instead of dumplings).

Take the dutch out of the oven, lower oven heat to 350 F.

Take lid off dutch oven and put the dumpling dough into the hot liquid 1 teaspoon-full at a time. Put the un-covered dutch back in the oven for 20 minutes.

Serves 4

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LISAPEPPAN.






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