Culinary lecturer and recipe developer @cookingwithfuni_chef_funi_ on IG Lufuno Sinthumule shares this winter and very comforting dish.

CHICKEN STEW WITH DUMPLINGS

STEW
2 tbsp cooking olive oil
2 onions, sliced
4 cloves of garlic, finely chopped
1 tsp paprika
1 tsp medium curry powder
8 chicken pieces 
500 ml chicken stock
1 can of beer or water 
4 springs fresh rosemary, leaves chopped
4 medium carrots, peeled 
4 medium potatoes, peeled and cut into quarters
salt and ground black pepper

DUMPLINGS
250 ml cake wheat flour 
60 ml cooking olive oil or butter
60 ml milk
5 ml fresh herbs, chopped 
60 ml cheddar cheese, grated (optional)

METHOD
Pre-heat oven 180°C (160°C fan)

1. For the stew: Heat oil in a large oven dish or casserole and cook the onion until softened.
2. Add the garlic, paprika and curry powder and cook for 1 minute. Add the chicken and cook for 3-5 minutes until lightly brown.
3. Add the stock and beer/ water to half cover the chicken. Add the rosemary, carrots and potatoes.
4. Cook in the oven for 25 minutes uncovered. 
1. For the dumplings: mix everything together and shape the dough into 8 balls, flatten slightly. 
Place the balls onto the stew. Cover the dish with foil and bake for 15 minutes or till dumplings are cooked.

Lets stay cooking