Slow Cooker Indian Masala Chicken & Dumplings
A delightful fusion of comfort food, featuring tender ground chicken simmered in a vibrant, spiced Indian masala sauce with carrots and peas, topped with fluffy, homemade American-style dumplings. Perfect for a cozy meal.
Ingredients
- •1 lb Ground chicken (lean)
- •1 medium Yellow onion (chopped)
- •3 cloves Garlic (minced)
- •1 tbsp Fresh ginger (grated)
- •1 can Crushed tomatoes (14.5 oz)
- •3 cups Chicken broth
- •2 medium Carrots (peeled and chopped)
- •1.5 tsp Garam Masala
- •1 tsp Ground Turmeric
- •1 tsp Ground Cumin
- •1 tsp Ground Coriander
- •0.5 tsp Cayenne pepper (or to taste)
- •to taste to taste Salt
- •to taste to taste Black pepper
- •1 cup Frozen peas
- •1.5 cups All-purpose flour (for dumplings)
- •2 tsp Baking powder (for dumplings)
- •0.5 tsp Salt (for dumplings)
- •1/4 cup Cold butter (cubed, for dumplings)
- •1/2 cup Milk (plus more if needed, for dumplings)
- •2 tbsp Fresh cilantro (chopped, for garnish (optional))
Instructions
- 1.
In a large skillet over medium-high heat, brown the ground chicken, breaking it apart with a spoon. Drain any excess fat and transfer the chicken to the slow cooker insert.
Time: 8 min - 2.
Reduce the skillet heat to medium. Add the chopped onion and sauté for 3-5 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Time: 5 min - 3.
Stir in the garam masala, turmeric, cumin, coriander, cayenne pepper, salt, and black pepper into the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Time: 1 min - 4.
Transfer the seasoned onion mixture to the slow cooker with the chicken. Add the crushed tomatoes, chicken broth, and chopped carrots. Stir to combine.
Time: 2 min - 5.
Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the carrots are tender and the sauce has melded.
Time: 240 min - 6.
About 1 hour before serving, prepare the dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Time: 5 min - 7.
Gradually add the milk, stirring with a fork until a shaggy dough forms. Be careful not to overmix.
Time: 2 min - 8.
Stir the frozen peas into the chicken mixture in the slow cooker. Drop spoonfuls of the dumpling dough directly onto the hot stew. Leave a little space between each dumpling as they will expand.
Time: 3 min - 9.
Cover the slow cooker and continue to cook on low for another 45-60 minutes, or until the dumplings are cooked through and fluffy. An inserted toothpick should come out clean.
Time: 60 min - 10.
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro, if desired, and serve hot.
Time: 1 min
Tips
- 💡For extra flavor, you can sear the ground chicken directly in the slow cooker if it has a 'sear' function before adding other ingredients.
- 💡Don't lift the lid too often during the dumpling cooking phase, as this releases steam and can prevent the dumplings from cooking properly.
- 💡If you prefer a thicker sauce, you can remove a cup of liquid from the slow cooker, whisk in 1-2 tablespoons of cornstarch, and then return it to the slow cooker for the last 30 minutes of cooking.
- 💡Serve with a side of basmati rice or naan bread to soak up all the delicious masala sauce.
Recipe from TheCookbook.ai
Created by smw355