|480 g||chicken breast fillets — deboned, chopped|
|2 cup||kale — shredded|
|2||spring onions — chopped|
|22 g||parmesan cheese — finely grated|
|olive oil — for frying|
|1||red onion — diced|
|1 tsp||curry powder — medium|
|1 tsp||garlic — cloves, finely chopped|
|1||tomatoes — chopped|
|5 cup||stock — chicken|
|1 cup||cauliflower — rice|
|20 ml||sour cream, to serve|
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.