Recipe: Chicken Curry with Raisin-Coconut Dumplings (using biscuit mix, 1980)

CHICKEN CURRY WITH RAISIN-COCONUT DUMPLINGS

"Chicken and vegetables with a tasty plus - fluffy, fruit-filled dumplings."

vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer, cut up
1/2 pound medium mushrooms
4 medium carrots, sliced
1 medium onion, sliced
1 tablespoon curry powder
2 cups water
1 1/2 teaspoons salt
2 cups buttermilk-baking mix
1/3 cup shredded coconut
1/4 cup dark seedless raisins
2/3 cup plus 1/2 cup milk, divided use
1 (10 ounce) package frozen peas
2 tablespoons all-purpose flour
1 large banana, sliced (for garnish)

In 12-inch skillet over medium-high heat, in 2 tablespoons hot oil, cook chicken, a few pieces at a time, until browned on all sides, removing pieces as they brown.

In same skillet over medium heat, in 1 more tablespoon hot oil, cook mushrooms, carrots, and onion until lightly browned, stirring frequently.

Stir in curry powder; cook 1 minute.

Stir in water and salt; return chicken to skillet. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Skim off fat from liquid in skillet.

To prepare the dumpling batter, in medium bowl with fork, stir buttermilk-baking mix, coconut, raisins, and 2/3 cup milk just until blended. (Dough will be soft.) Set aside.

Stir frozen peas into chicken mixture in skillet; over high heat, heat to boiling. Reduce heat to medium-low. Drop dumplings by 1/4 cupfuls onto simmering chicken mixture in skillet: cook, uncovered, 10 minutes.

In cup, stir flour and 1/2 cup milk until blended: stir into chicken mixture in skillet until slightly thickened.

Cover skillet and cook until dumplings are set and chicken and vegetables are tender, about 10 minutes longer. Garnish with banana.

Makes 4 servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook, Good Housekeeping magazine, May 1980