Curry Chicken and Dumplings Delight
Living in a cold climate can be tough. But, when you have a variety of hearty soups and stews and sauces, you can feel easily comforted by their scrumptious tastes and satiating qualities and almost, just almost forget where you live. This recipe does just that. It's absolutely delicious! Enjoy!
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INGREDIENTS
Nutrition- 2
- 2tablespoons oyster sauce
- 1cup barley
- 2
- 4cups celery
- 8
- 2red peppers
- 2
- 32ounces fat-free chicken broth
- 1teaspoon cayenne pepper
- 1teaspoon garlic salt
- 1⁄2teaspoon black pepper
- 2
- 2teaspoons instant chicken-flavored broth
- 4cups water
- 3⁄4cup flour
- 1⁄4cup quick oats
- 2teaspoons baking powder
- 2teaspoons basil
- 1teaspoon parsley
- 1⁄4teaspoon italian seasoning
- 2
- 1⁄4cup skim milk
- 1egg white
- 8ounces egg noodles
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DIRECTIONS
- Tenderize and marinade chicken in oyster sauce overnight. Peel and Dice potatoes. Chop carrots, celery and pepper into one half inch size pieces. Slice garlic. Steam these vegetables until tender. Turn off heat. Stir in chopped spinach. Reserve liquid for broth. Cut chicken into 1/2 inch size pieces and saute in olive oil until done. Add chicken to vegetables and set pan aside for cooking dumplings. For the dumplings, mix together the flour, baking powder, oatmeal and remaining spices. Cut in two tablespoons of butter to resemble small peas. mix in egg white and milk. Bring vegetable liquid and 4 cups water to a boil. Add two teaspoons of chicken flavored soup base, cayenne pepper, garlic salt and curry. Drop dumpling mixture into broth by the teaspoon. Cover and simmer for 15 minutes. Gently add the chicken and vegetables, cover and simmer 5 minutes more. Thicken if desired with a little corn starch or thin with prepared fat-free chicken broth or water. Add egg noodles and simmer 10 minutes longer. Enjoy!
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