Serves 4

For the dumplings:

2 cups cake flour

½ tsp Salt

1 tsp Sugar

5g (1/2 pkt) dry yeast

1½ cups warm water

For the stew:

2 Tbs olive oil

2 onions, chopped

2 celery stalks, chopped

2 Tbs garlic &ginger paste

3 Tbs garam masala

2 tsp chopped thyme

800g boneless skinless chicken thighs

2 tomatoes, grated (discard the skin)

4 potatoes, peeled and chopped into 8 pieces

500ml chicken stock

Salt and pepper

Handful chopped parsley

Make the dumplings by combining the flour, salt, sugar and yeast.

Add enough warm water to form a soft dough.

Knead the dough until elastic, then cover and leave to rise for 30 minutes in a warm place.

Heat oil then saute onions and celery until softened.

Add the garlic&ginger paste, garam masala and thyme, then cook for one minute.

Toss in the chicken, then stir to coat in the spices before adding the tomatoes, potatoes and stock.

Season with salt and pepper, then cover with a lid, then simmer for 15 minutes.

Stir parsley into the stew.

Divide dough into 8 balls, then place onto the stew and simmer for another 15 minutes or until the dumplings have cooked through.