Gav Martell: He’s in the Kitchen


Chicken Vindaloo Soup with Mango Curry Dumplings Recipe

An Indian Twist On A Family Favourite

As the months roll into winter and the temperature outside continues to drop, my recipe plan includes more and more comfort foods aimed at battling the chill in the air. Very often, this means that I’m making giant pots of thick homemade soups or stewing them in the crockpot so I can serve a delicious, piping-hot meal at the end of the day. While I have many tried-and-true recipes, I’m always looking to be more creative with some of our favourites.

VH asked me to try out some samples of their sauces to show how easily families could add some flair to their own routine comfort dishes. They have a broad range of Asian flavours available in Chinese, Thai, and Indian styles that will definitely perk up your winter meal blahs.

I decided to try an Indian twist on one of our family favourites—Chicken Soup with Dumplings. While a little spicy for my younger two, my Chicken Vindaloo Soup with Mango Curry Dumplings was absolutely delicious and tasted like an authentic Indian dish. By simply adding VH Indian Market sauces into my recipe I transformed it into an Asian treat.

With Chinese New Year around the corner, I know I’m going to be getting a lot of questions about how people can make simple and delicious meal ideas to celebrate the holiday. Consider adding VH Sauces into one of your family's favourite recipes to make an easy, delicious meal with an Asian flair.

  Chicken Vindaloo Soup with Mango Curry Dumplings

1 large onion, chopped
4 celery stalks, sliced
1 garlic clove, minced
4 medium carrots, sliced
1 bottle VH Indian Market Vindaloo Sauce, 341mL
1 3/4 cups and 2 tablespoons all-purpose flour, divided
4 cups (950mL) chicken or vegetable stock
2 pounds boneless, skinless chicken breasts, cut into strips
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons margarine
1 bottle VH Indian Market Mango Curry Sauce, 341mL
Cilantro, chiffonade for garnish

  In a crockpot add the chicken stock, onion, celery, garlic, carrots, and VH Vindaloo Sauce. Add the 2 tablespoons of flour, whisking to combine.

  Add the chicken and turn the crockpot to low. Cook 8-10 hours.

  45 minutes before serving, make the dumpling batter. In a medium-sized mixing bowl, sift together the flour, baking powder, and salt until just combined. Using a knife, cut in the margarine until mixture resembles fine crumbs.

  Gradually stir the VH Mango Curry Sauce into the flour mixture until just combined. Drop the batter, about 2 tablespoons at a time, into the broth and cover. Cook until dumplings are cooked through, about 30-45 minutes. Serve with cilantro for garnish.

Serves 4 to 6

Check out more easy ways to express your cooking creativity with a little Asian flair!