Ingredients For the curry About 600 g chicken thighs
1 large onion, sliced
1 clove garlic, crushed
1 tsp ginger
½ tsp cumin seeds
½ tsp caraway seeds
1 tbsp curry powder, or to taste
About 400 g can tomatoes
¼ cup chicken stock
Coriander, chopped finely, to garnish (optional)
For the dumplings 1 cup jasmine rice, cooked
1 small egg yolk
1 tbsp coriander, chopped
¼ to ½ cup breadcrumbs
Method For the dumplings
Put the rice and the egg yolk in a food processor, or stick wand. Process until they are combined and transfer to a bowl.
Add the coriander and mix in as much breadcrumbs as are needed to make a thick paste.
Dampen your hands, and roll these into balls, and keep till needed.
For the curry
Heat a bit of oil in a wok or fry pan and cook the chicken in batches if need be.
Keep stirring until the chicken is browned on all sides.
Put all the chicken back in the wok and add the onion, garlic, ginger, both seeds, and the curry powder.
Cook, stirring for about 5 minutes.
Add the undrained tomatoes and the chicken stock, cover and simmer for about 35 minutes.
Carefully stir in the rice dumpling, and cook until they are heated through - this will only take a few minutes on low.