Cozy, not heavy: Curry powder enhances the savory richness of classic chicken and dumplings

There are few dishes more comforting than chicken and dumplings. Traditionally rooted in American home cooking, this humble classic has fed generations with its simple ingredients and soothing richness. But sometimes, a small twist can breathe new life into even the most familiar meals.

This curried chicken and dumplings recipe does just that.

I’ve always loved how adaptable chicken and dumplings can be, and adding a touch of yellow curry felt like a natural evolution. The curry isn’t meant to dominate the dish, it simply adds warmth and depth, enhancing the savory richness of the broth and vegetables. Think familiar comfort food with just a little extra personality.

One of the secrets to great flavor here starts long before the soup hits the stove: homemade roasted chicken stock. Using roasted bones and trimmings creates a richer, more savory base, and it’s a perfect way to stretch a store-bought rotisserie chicken. This rotisserie chicken trick is one of my favorite kitchen shortcuts. You get tender, ready-to-use meat for the soup, and the bones create a deeply flavorful stock that makes all the difference.

The dumplings are intentionally simple: flour, milk, baking powder, and salt. They are gently mixed and cooked right in the soup. Be careful not to over mix them, or they will become tough; the goal is a pillowy bite and buttery texture. Cover the pot and let the dumplings steam, allowing them to puff up beautifully while soaking in all that flavor.

Finished with a splash of cream and fresh parsley, this dish feels cozy without being heavy, and familiar without being boring. It’s the kind of meal I make when the weather turns cold and I want something that feels like it’s taking care of me just as much as I’m taking care of the people I’m cooking for.

As the colder months get colder, this curried chicken and dumplings recipe is a reminder that comfort food doesn’t have to stand still. Sometimes, all it takes is a single spice and a little intention to turn an old favorite into something new again.

• Grace Carnovale (Goudie) can be found making composed but not complicated recipes on her website gracecarnovale.com or @chefgracecarnovale on Instagram and TikTok.

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Easy Roasted Chicken Stock

Bones and trimmings from one roasted chicken (such as a rotisserie chicken)

10 cups water

¾ cup carrot, large dice

½ cup celery, large dice

½ cup onion, large dice

Place the roasted bones and trimmings in a stockpot and add water just to cover, skimming the surface of the bones.

Bring the stock to a gentle simmer. Skim any foam or debris from the surface as needed.

Add the mirepoix (carrots, celery and onion).

Maintain a low simmer for 4 hours.

Strain the stock and cool completely.

Makes ½ gallon.

— Grace Carnovale (Goudie)

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Dumplings

⅔ cup plus 1 teaspoon all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup whole milk

Sift the flour, salt, and baking powder into a mixing bowl. Pour in the milk.

Gently stir just until everything comes together, then stop. Overmixing will make the dumplings tough, and we want them soft and tender.

Makes 12, 1 tablespoon dumplings.

— Grace Carnovale (Goudie)

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Curried Chicken Soup

1 cup onion, medium dice

½ cup celery, medium dice

½ cup carrot, medium dice

1 teaspoon garlic, minced

6 tablespoons butter

1 sprig thyme, leaves picked

⅓ cup plus 1 tablespoon all-purpose flour

1 pound chicken, roasted (I love using rotisserie chicken from the store as a shortcut, then use those bones for the stock!)

1 tablespoon Madras yellow curry powder

4 cups chicken stock

2 tablespoons parsley, minced

½ cup heavy cream

Dice the carrots, onions and celery (formally known as mirepoix), then set them aside.

Over medium heat, add 2 tablespoons of the butter to the pot and allow it to melt. (I like to use my 8 quart Le Creuset Dutch oven). Add the carrots and sauté until they’re just beginning to soften. Add the onion, followed by the celery. Season lightly with salt and cook until al dente. Keep the heat between medium and medium-low.

Add the garlic, curry powder, and thyme. Stir and cook for about 1 minute, until fragrant.

Add the remaining 4 tablespoons of butter and let it melt. Reduce the heat to low. Sprinkle the flour evenly over the vegetables, stirring as you go to form a pan roux. Continue stirring and scraping the bottom of the pot to cook out the raw flour and prevent sticking.

Gradually whisk in the chicken stock until smooth.

Increase the heat to high and bring the soup to a simmer, whisking as it thickens. Once thickened, reduce the heat to medium-low to prevent scorching.

Add the chicken and stir to combine.

Lower the heat and drop the dumpling batter into the soup, one tablespoon at a time, spacing them evenly. Cover the pot and cook for 10 minutes, until the dumplings are cooked through.

Gently stir to distribute the dumplings, then add the cream and parsley and mix to combine.

Serve warm and enjoy.

Makes 4 portions.

— Grace Carnovale (Goudie)