Lactose-Free Butter Chicken Dumplings
Pockets of heaven! Filled with a rich, creamy lactose-free butter chicken curry!
Recipe by: Nicole Snelling
Ingredients:
- 1 Cup Nolac plain yoghurt
- 2 chicken fillets, cubed into 1cm pieces
- 1/2 Cup Tinned tomato puree
- 1 onion, finely chopped
- 2 tablespoon oil
- 2 tablespoon Butter chicken curry paste
- Handful coriander, to garnish
- 15-20 Dumpling wrappers
- Salt and pepper, to taste
How To Make Butter Chicken Dumplings
- Add half the onion with the chicken to a medium heated saucepan and cook for 4-6 minutes.
- Remove the chicken, season with salt and pepper and set it aside.
- To the pot add the remaining onion and sauté for 3-4 minutes before adding the paste and cooking for 1 minute or until fragrant.
- Add the Nolac yoghurt and 1/2 cup tomato puree and cook for 15 minutes until thickend.
- To prepare the dumplings, place about a tablespoon of the chicken filling in the center of each wrapper and using brush water to help seal the edges.
- Fold each dumpling making sure the filling is sealed properly inside each wrapper.
- Place the dumpling into an oiled medium heated pan for 2-3 minutes to allow the bottoms to turn a golden colour.
- Once golden add a splash of water, close with lid and steam for another 2-3 minutes.
- Serve the dumplings in a serving bowl and pour some curry sauce over. Top with chopped coriander and serve.