dumplings and curry chicken must make

Ingredients
Seasoned chicken
3 - 3 ½ pound chicken
1 teaspoon or more curry powder
Salt and pepper to taste
¼ cup or more canola or cooking oil
1 onion sliced
1 Tablespoon minced garlic
2-3 sprigs thyme
½-1 teaspoon paprika
2 Tablespoons Curry powder
1- cup coconut milk
½ cup chicken broth or water
1 bay leaf
1 Tablespoon tomato paste
1 scotch bonnet pepper
1- pound potatoes or more peeled cut in medium pieces
1- pound carrots and green beans
1- teaspoon chicken bouillon optional
Salt to taste
Instructions
Season chicken with, salt, pepper and curry spice and set aside
In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.
Remove chicken and set aside. Drain oil and leave about 2 tablespoons
Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavours to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
Salt I used about 1 teaspoon and ½ teaspoon chicken bouillon (adjust to taste)
Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
Remove adjust for salt if necessary and serve
Recipe Notes
Just add all the remaining ingredients, cover and cook for about 40 minutes or more and you are all set.
Since I don’t like my veggies too mushy, I always add it towards the last hour or less before the timer goes off. You decide. Feel free take it switch out potatoes and veggies to suit your needs.
You may remove chicken skin if skin has visible fat to prevent curry from being too oily.
Now time for dumplings make sure you add 2 cups water now dumplings need to cook on top of chicken and curry

dumplings

280 g cake flour, sifted
5 ml salt
5 ml white sugar
5 g instant dry yeast
about 375 ml warm water
take spoon and put on top of curry pot close lid but don't presser cook just put normal lid of pot on
cook for 25 min slow don't open lid before time