Low carb chicken and kale “dumplings” in a spicy tomato broth



Ingredients 18
Servings 6
Time 00:20

Ingredients

  • CHICKEN DUMPLINGS:
  • 480
    g
    deboned chicken breasts - chopped
  • 2
    cup
    kale - shredded
  • 2
    spring onions - chopped
  • 22
    g
    Parmesan cheese - finely grated
  • 1/2
    green chilli
  • 3/4
    tsp
    salt
  • olive oil - for shallow frying
  • BROTH:
  • 1
    tsp
    olive oil
  • 1
    red onion - diced
  • 1
    tsp
    medium curry powder
  • 1
    tsp
    garlic - finely chopped
  • 1
    can
    chopped tomatoes
  • 2
    Tbs
    tomato paste
  • 5
    cup
    chicken stock
  • 1
    cup
    cauliflower rice
  • 20
    ml
    sour cream - to serve
 

Method

00:25
 

For the chicken dumplings, place all of the ingredients into a food processor and blend until fine. Use your hands to roll the mixture into 24 balls. Heat a splash of olive oil in a large heavy based pan over medium heat. Fry the chicken dumplings off in batches for a minute on each side to give them some colour. Remove with a slotted spoon and drain on kitchen paper.

For the broth, heat the oil in a pot over medium heat. Add the onions and sauté for 5 minutes. Stir in the curry powder and garlic and sauté, 1 minute. Add the tinned tomatoes, tomato paste, xylitol, stock, and cauliflower and simmer, 10 minutes. Add the chicken dumplings and cook, 4 minutes. Season the broth to taste. Serve each portion with a dollop of sour cream and scatter some coriander on top.

TIP: The dumplings are best rolled with wet hands. Dip your hands in cold water throughout the rolling process to prevent the mixture from sticking to your hands.

TIP: To make cauliflower rice, place raw cauliflower florets in a food processor and blend until fine. Cauliflower rice is also now available in most supermarkets in the fresh produce section.

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Read more on: low carb recipes  |  chicken  |  soups  |  comfort food
 

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