Directions:
1. Heat oil in a large pot over medium heat. Add the chicken and cook for 5–7 minutes, until lightly browned. Remove and set aside.
2. In the same pot, add chopped onion and garlic. Sauté for 3 minutes until fragrant.
3. Add the chicken back in, along with carrots (if using), turmeric, parsley, thyme, salt, and pepper. Stir well.
4. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. While the chicken simmers, prepare the dumplings: In a bowl, mix flour, baking powder, and salt. Add butter and mix until crumbly. Stir in milk just until a soft dough forms — don’t overmix.
6. Drop spoonfuls of the dough (about a tablespoon each) directly into the simmering stew. Make sure they have space to puff up.
7. Cover the pot and simmer gently for 15–18 minutes without lifting the lid. The dumplings will steam and become fluffy.
8. Once dumplings are cooked through, stir in the cream or evaporated milk and gently simmer uncovered for 3–5 more minutes to thicken the broth.
9. Serve hot in bowls, garnished with fresh herbs if desired.
Quick Facts
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 5
Calories: ~450 kcal per serving
Tips & Variations
– Add peas or corn at the end for extra color and flavor
– Use shredded cooked chicken to make it even quicker
– For a lighter version, skip the cream and use more broth
– Dumplings expand as they cook — don’t overcrowd the pot
Conclusion
Creamy chicken and fluffy dumplings is the kind of meal that warms you from the inside out. It’s budget-friendly, simple to prepare, and always a hit around the dinner table.
