Firstly, your DUMPLINGS…In a bowl combine all the dry ingredients (flour, yeast, salt, parsley, thyme). Make a well in the middle and pour in the butter, then slowly add the water about a tablespoon or so at a time while using a spoon or your fingers to mix until a dough starts to form.
Transfer dough to a counter & continue kneading until the dough is not sticking your hands and fingers. If so, add a teaspoon at a time, knead for a few minutes until it longer sticks. Continue kneading for about 8-10minutes. Your dough will be ready in you press a finger onto it and it bounces back.
Place it in a bowl, cover the bowl with cling filling & a damp tea towel. Then place the bowl in a warm place for about an hour until it doubles in size.
Meanwhile, to make the CHICKEN STEW, Season chicken pieces with ½ tsp of whole mixed spices, paprika, turmeric, garam masala, salt & pepper. Set aside for 10minutes.
Heat oil in in a hot pan and add your chicken pieces. Fry until it’s browned on each side. Then transfer to a bowl. Set aside.
Using the same pan, add the remainder of the whole spices (1 tsp) and fry until the spices are fragrant careful not to burn. Reduce heat & add your onions, cook until they have browned at the edges. Then add your curry leaves, bay leaf, garlic & chilli cook for a minute or so.
Add your canned tomatoes, stock pot and stir until the stock has melted(Dissolved). Add the water, cover your pan and let the mixture simmer until it has reduced about 5-6minutes. Stirring occasionally.
Meanwhile, back to your DUMPLINGS, punch the air out of your dough, cut it into 6 equal pieces. Then roll them into small balls & place them on a flat tray, cover & let them rise (double in size).
Return to the CHICKEN STEW, add your ground coriander, usavi mix, aromat, Royco. Stir until combined and add another generous amount of water. Stir to combine, then add your carrots & chicken pieces , using a wooden spoon cover chicken pieces with the sauce.. Cover & simmer for 5minutes.
Season and make adjustments here and now before you add your dumplings. If you feel your sauce is not enough add a bit of stock as it will get absorbed by the dumplings.
Now carefully place your dumplings in the stew.. Create space for them if you need to. Cover with the lid, reduce heat and let it simmer/steam for about 12-15minutes. Do not uncover in the first 5-8minutes.
After, use a butter knife, poke to check it the dumplings are cooked through…Your knife should come out clean with only a bit of moist. If any dough is sticking to it cook for a while longer.
THAT"S IT DIG IN AND ENJOY