Ingredients

Chicklin Clurry:

4 skinless boneless chicken breasts, cut into 1/2 inch cubes

extra virgin olive oil

8 carrots, sliced

2 medium-large onions, diced

1 Tbs curry powder

3-4 stalks celery, diced

2 cups chicken broth

1 can cream of chicken soup, condensed

1 can cream of mushroom soup, condensed

2 tsp dried mint flakes

1 tsp dried lemon peel or zest

1/4 tsp cayenne pepper

1/4 tsp ground cinnamon

1 tsp curry powder

2 bay leaves

Dumplings:

2 cups Bisquick

2/3 cup milk (or buttermilk)

Preparation

Pre-heat oven to 350 degrees F.

  1. Saute chicken in batches in hot skillet until no longer pink, using olive oil as needed. Put aside in medium bowl. Do not rinse skillet.
  2. Saute carrots and onions in same skillet over medium high heat for about 5 mins. Add curry powder, stir over medium high heat for 1 minute until fragrant. Remove from heat. Add celery and stir. Pour veggies into another medium bowl.
  3. Pour 1 cup chicken broth into skillet, and deglaze over medium heat, scraping up bits. Pour over veggies in bowl.
  4. Pour remaining cup chicken broth into skillet, Add both condensed soups. Stir over medium heat until warm.
  5. Add mint flakes, lemon peel, cayenne pepper, cinnamon, curry powder and bay leaves. Stir until well mixed.
  6. Pour chicken and veggies into soup mixture, stir gently.
  7. Pour mixture into large greased casserole dish or dutch oven and cover. Place in oven for 30 minutes.
  8. Mix Bisquick and milk in medium bowl. 9, Remove chicken from oven and uncover. Raise oven to 400 degrees F.
  9. Drop dumpling mix by large spoonfuls on top of chicken stew. Return to oven uncovered for 10 minutes.
  10. Cover dish, decrease oven back down to 350 degrees F, and cook for another 10 minutes covered.
  11. Remove cover. If dumplings are not golden on top, leave in oven for another 3-5 minutes.
  12. Serve in bowls with a dumpling on top.