Chicken dumplings in coconut & kaffir lime curry - served with jasmine rice

Kaffir lime leaves are a key ingredient in many Southeast Asian cuisines . It is also most aromatic of herbs and a wonderful addition to any Asian soup , curry or stir-fry dish . These leaves are thick , dark green in color and are supremely aromatic in nature. The flavor is bright, fresh and distinctly citrus and more lime like , than lemon . These leaves can be stored either in a zip-top plastic bag in room temperature for up-to one week or for longer storage , place them in the freezer - where they will last for up to 06 months. Needless to mention, I do not miss any opportunity to use this fresh herb , whenever i get lay my hands on them . With my cousins coming over lunch and kaffir limes in my stride , i wanted put together some sort of comfort food , where i could hero the kaffir . Being an absolutely non - hassled cook - this chicken dumplings in coconut & kaffir lime curry , fit just right . It can be your go to recipe too , while entertaining your guests - Take a look !

Things you will need

For the Chicken dumpling marinade

• 500 gm chicken mince

• 02 pods of garlic , finely minced

• 01 small onion - finely diced

• 01 tsp ginger paste

• Handful of coriander - finely chopped

For the Curry

• 02 medium sized onion's - roughly chopped

• 03 pods of garlic

• 01 inch ginger

• 02 tbsp Malaysian curry paste concentrate ( Available at any grocer's store )

• 01 and 1/ 2 cup of coconut milk

• 04- 06 kaffir lime leaves

• Hand-full of lemon grass

• 01 tsp lime juice

• 01 small piece of galangal

• 01 tsp sugar

• 01 tbsp fish oil

• 01 tsp turmeric powder

• 03 - 04 finely chopped green chilies

• 03 tbsp extra virgin coconut oil

• Salt to taste

• 01 cup of water

Steps to follow :

• In a bowl , marinate the chicken mince with all marinade ingredients mentioned above - keep aside for 30 mins.

• In a wok , heat 02 tbsp of oil and temper it with the chillies , chopped onion , ginger & garlic . Stir fry for 01 - 02 minutes .

• Next , add in the Malaysian curry paste and fry till you see the oil separate .

• Now , add 02 tbsp of water and take it off the gas - using a blender , make a fine paste and return this paste to the wok .

• To the paste , add the coconut milk , along with fish oil , sugar , kaffir lime leaves , lemon grass , lime juice , salt , galangal and 01 cup of water . Lower the flame and allow the curry to simmer for 20 - 25 mins , as you prepare the dumplings ( Make sure you taste and adjust the seasoning here -it should taste slightly sweet but still have a strong spicy overtone from the chilli )

• Make small round dumplings with the pre- marinated chicken and lay them in a roasting pan ( Line the roasting pan with parchment paper )

• Bake the dumplings in the oven for 15 mins at 180 degree Celsius .

• Once done , add the chicken dumplings to the curry and bring everything to a boil .

• Simmer this on low heat for another 10 -15 mins .

• Lastly , add the turmeric and finish with remaining coconut oil .

• This beautiful curry is ready - serve with aromatic Jasmine rice and some fresh salad / prawn chips .

Pro- Tip - Ensure you pop the chicken balls in the gravy the moment you pull them out from the oven . If you allow them to rest , the meat will dry up and loose its juiciness.