August 14, 2021 / Lyn Jones / 0 Comments
serves 8
Ingredients
2kg chicken pieces
1 T oil
garlic & ginger to taste
2 onions, chopped
2 T curry powder
curry leaves
440g can crushed tomatoes
270g can coconut cream
1 T lemon juice
salt to taste
coriander (opt)
In a pan, heat oil, cook onions until soft. Add g & g. Add curry pdr and mix well.
Add chicken and curry leaves.
Add tomatoes, coconut cream & salt. Mix well.
Bring to the boil and simmer until chicken is cooked through.
Stir in lemon juice and coriander.
August 14, 2021 / Lyn Jones / 0 Comments
Makes: 24 Dumplings Steaming Time: 15 – 20 minutes
Ingredients
1 kg Cake flour ( 8 x 250 ml / 8 cups ) * or mix of GF flours
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )
1. Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
2. Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
3. Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
4. Pinch off small bits of dough and place into the stew*, which by now should have been cooking for about 45 minutes.
5. Replace the lid and simmer for a further 15 – 20 minutes or until the dumplings have cooked through.
* make sure there is plenty of liquid – at least 1/2 saucepan or they will be hard