For the stew:
Vegetable oil
6 uncooked chicken thighs
1 onion, finely chopped
1 packet (600g) chopped chunky mixed vegetables
1 tbs garlic
1 tbs medium curry powder
1 tbs tomato paste
1 tsp each salt and pepper, optional
1 cup chicken stock, warm
For the dumplings:
1 cup self-raising flour, sifted
¼ cup plain yoghurt
½ tin cream-style sweetcorn
For the stew: Heat the vegetable oil in a medium-sized pot on high heat.
Add the chicken, skin-side down, and fry until crispy, about 7 to 10 minutes. When crispy, lower the temperature to medium heat and remove the chicken and set aside.
Add the onions, vegetable mix, garlic, medium curry powder, tomato paste and salt and pepper, if using. Sauté until fragrant or until the onions are translucent, about…
