chicken and dumpling curry(thakkadi).

A chicken and dumpling recipe for those of you who would love a curry version.

With all the tastes of Sri Lankan spices, you’ll find this home made chicken and dumpling recipe, a little different to the ones you are used to. 

How the curry-based dumpling recipe is made.

Once the chicken curry is made with gravy, the rice flour-coconut dumpling are dropped into the curry.

As the gravy slow cooks, the raw dumplings absorb the curry powder flavors making them soft dumplings with all the tastes of the chicken curry.

It’s more of a thick chicken and dumpling stew.

Though usually made with hearty meats like beef and mutton, I decided to do a chicken curry dumpling(thakkadi)dish.

One of the reasons I wanted to do chicken variation is because it takes less time than the beef or mutton dishes.
You can be done with this one-pot meal in less than an hour.

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Beginner’s tips on how to make chicken and dumpling(thakkadi)curry.

There are two components that come together to make the chicken and curry dumpling.

1. The rice flour dumplings.
2. The chicken curry.

The rice flour dumplings.

• They need to be formed into disks or balls that can absorb the gravy and still hold the shape without dissolving as it hits the hot gravy. 

• The dumplings should not be too big or too small.

• The flour balls are formed using gravy and a little hot water, add them gradually so you can form the dumpling without the balls turning too sticky or dry. 

Making the chicken curry for the dumplings.

• For the chicken dumpling to really work you need heaps of gravy, at the end of the whole cooking process, most of this liquid will be absorbed or turned to a heavy, thick gravy.
   
• Once you add the dumpling to the gravy, you have to make sure they are cooked through completely. undercooked dumplings will result in raw dough in the middle, even a little raw dough can throw the taste off. 

• This chicken and dumpling curry stew is best eaten hot or warm. cold dumplings in a curry isn’t a pleasant meal.

Utensils and appliances needed.

medium-sized bowl.
Platter or plate.
A clean kitchen towel.
A cup.
Large pan to cook the chicken and dumpling curry.

Workflow to make the chicken and dumpling curry.

Have all the ingredients ready to make the dumplings and chicken curry.

Marinate the chicken curry.

Make the chicken curry.

Make the rice flour dumplings

Once the chicken curry reaches the correct consistency, add the dumplings.

Cook until thick and the dumplings are soft and cooked through.

Other chicken curry recipes to try.

Sri Lankan chicken curry.

Kalupol Sri Lankan chicken curry.

How to cook a chicken curry without coconut milk.

Jaffna curry powder chicken curry.

Black pepper chicken curry.

chicken and dumpling curry(thakkadi).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

To make the rice flour dumplings.
1 and 1/2 cup rice flour
1/2 cup of chopped onions(into very small pieces)
A sprig of curry leaves chopped fine
1 cup of grated coconut
1 and 1/2 cup of hot water used as needed
Salt to season

To make the chicken curry

700g chicken parts(with bones preferable)

1/2 teaspoon turmeric powder

1 tablespoon red chilli powder(add more if you want it spicy)

2 tablespoons of coriander powder

2 tablespoons of raw curry powder

1/2  teaspoon black pepper

3 tablespoons of oil

1-inch cinnamon stick

3 slightly bruised cardamom

2-inch piece Pandan leaf

A sprig of curry leaves

2 tablespoons of ginger-garlic paste

2 green chillies split in the middle

3 cups of water

Salt to season

Method

Marinating the chicken parts.

Add the chicken parts into a large bowl, season with salt(1tsp), turmeric powder(1/2tsp), curry powder (2 tbsp) red chilli powder(1tbsp), black pepper (1/2 tsp).

Mix all the spices with the chicken parts, if you are sensitive to chilli powder, make sure to wear a pair of disposable gloves or use a spoon.

Let the chicken marinate for 15 minutes.

chicken curry for the dumplings.

To a large, deep pan pour oil(3 tbs).

Add Cinnamon(1-inch), cardamom(3), saute for a minute over a low-medium fire or until they release their aroma.

Add onions, curry leaves, pandan leaf, ginger-garlic paste, green chillies cook for 3 minutes until the onions turn translucent and add the marinated chicken parts. 

Combine the chicken with the tempered ingredients.

Cook until the chicken meat has been browned and seared slightly over medium heat.10 minutes.

Pour in water(3 cups), coriander powder(2 tbs)and slow cook for 15-20minutes.

Although the gravy is thin at this point you will notice the change of color. reduce fire to very low.

Scoop out a cup of gravy from the chicken curry as it cooks, this cup of gravy will be used to make the dumplings.

While the chicken curry is on very low fire, begin making the rice-flour dumplings(recipe instructions given below).

Add one of those dumplings you made to the chicken curry and let it dissolve in the gravy, this would act as a thickening agent and a substitute for coconut milk.

Taste and season with salt.

How to make the rice flour dumplings.

To a medium-sized bowl, add 1 and 1/2 cups of rice flour. onions, green chillies, curry leaves(chopped very fine)and the scraped coconut(1 cup)and seasoned with a pinch of salt.

Pour in the separated chicken gravy(1cup)to the bowl, mix the rice flour ingredients with the chicken gravy.

At this point, the rice flour dumplings will be a lumpy mixture that does not bind and shape.

Gradually pour in hot water(use as needed)while taking care not to burn your fingers, mix until you have a dough consistency that can be shaped.

Shape the rice flour dumpling into small balls, as you form the balls, keep in mind these dumplings need to absorb the gravy and curry tastes as they slow-cook.

so make sure the balls are more of a disk shape.

Since the middle is thicker when you shape a disk, press down in the middle of your thumb like you would do a thumbprint cookie. 
I have shaped mine as disks minus the indent in the middle as I’m keeping my rice flour balls in small.

Once you’ve made the dumplings, cover them with a dish towel so they won’t dry until used.

How to add the rice flour dumplings to the chicken curry.

Once the dumplings are done, gently drop them into the gravy and let them cook and turn soft over very low fire.

While the dumplings are cooking make sure the following actions are followed.

• The dough balls don’t stick to each other while they are still cooking. 
• Avoid stirring or using a spoon once you’ve added all the dumplings. shake the pan gently to move them about. 
• The dumplings should be submerged completely in the gravy.

Increase heat to medium heat and cook the chicken and dumpling curry for 15 minutes then reduce heat to low medium and cook for another 10 minutes.

You will notice the dumpling curry getting thicker with less gravy. Taste and season with salt if necessary.

Once you are sure the dumplings are cooked through, serve while still warm

Made this recipe?

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