Chicken Stew & Sweet Corn Dumplings
Chicken Stew & Sweet Corn Dumplings


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.






  1. 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.
  2. Add chicken pieces, continue to fry until chicken pieces gain colour.
  3. Add stock and simmer for 15 minutes, stirring occasionally.
  4. 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.