3 tablespoons olive oil.
1 cup diced onions.
1 red pepper, finely chopped.
1 tablespoon mild curry powder.
2 sprigs fresh thyme.
500g fresh chicken portions.
3 cups chicken stock (2 chicken stock cubes + 750 l hot water).
For the Dumplings.
2 cups all-purpose flour
1 ½ cup low-fat milk
½ teaspoon garlic salt
½ teaspoon dried basil
2 cups McCain Sweet Corn, blended.
- Heat 3 tablespoons of oil in a large pot over medium-high heat, add diced onions, red pepper and fry until golden brown in colour. Add curry powder, thyme and fry for 15 seconds.
- Add chicken pieces, continue to fry until chicken pieces gain colour.
- Add stock and simmer for 15 minutes, stirring occasionally.
- Meanwhile, in small bowl, mix dumpling ingredients incl. McCain Sweet Corn until well blended. Drop small spoonfuls of dumpling dough into your simmering pot and partially cover the pot – 10 minutes or until the dumplings raise to the surface.