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