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Chicken With Walnut Dumplings

From: Diamond Nuts

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  • 6 to 8 frying chicken pieces
  • 2 tablespoon all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon curry powder
  • teaspoon garlic powder
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 can (10 ½ -ounce) condensed chicken broth
  • ½ teaspoon chervil
  • 1 can (1-pound) diced or stewed tomatoes
  • 1 tablespoon vinegar
  • 1 tablespoon brown sugar
  • Walnuts Dumplings:
  • 1 tablespoon butter
  • 1 teaspoon curry powder
  • 1 cup Shelled Diamond Walnut
  • 1 cup buttermilk biscuit mix
  • cup milk
  • 1 tablespoon finely chopped parsley


Dredge chicken in flour mixed with seasonings; then brown in heated oil and butter.
Discard any fat in pan.
Add broth and crumbled chervil; cover and simmer 20 minutes.
Add tomatoes, vinegar and brown sugar; continue cooking, uncovered, until chicken is tender, about 15 minutes longer.
Remove chicken and keep warm.
Skim off any excess fat and heat remaining liquid in pan to simmering.
Spoon dumpling batter in small mounds into hot liquid.
Simmer 10 minutes, uncovered over low heat.
Cover and cook 5 to 10 minutes longer, until dumplings are done.
Arrange chicken and dumplings in serving dish, spooning sauce over chicken.

Walnuts Dumplings:
Heat butter with curry powder until melted.
Add walnuts and stir over moderate heat 3 or 4 minutes until lightly toasted.
Cool, then finely chop cup of them.
Add chopped walnuts to biscuit mix, along with milk and parsley.
Stir with a fork just until blended.
Cook as directed in chicken recipe.
Sprinkle remaining walnuts over chicken.

Makes 6 to 8 servings.

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