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Red Curry Chicken with Masa Dumplings
Makes 8 Servings
*1 tablespoon vegetable oil
*1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch cubes
*4 teaspoons McCormick Gourmet Collection Red Curry Powder
*1 teaspoon McCormick Gourmet Collection Ground Ginger
*13 1/2-ounce can coconut milk
*2 tablespoons soy sauce
*2 tablespoons sugar
*2 tablespoons masa harina (instant corn masa flour)
*1/4 cup sliced green onions
*1/4 cup chopped unsalted peanuts
*3/4 cup masa harina
*1/4 cup flour
*1 teaspoon baking powder
*1/4 teaspoon baking soda
*1/4 teaspoon salt
*1/4 cup (1/2 stick) butter, cut into small pieces
*3/4 cup buttermilk
*1/4 cup shredded Mexican cheese blend
1Heat oil in large skillet on medium-high heat. Add chicken, red curry and ginger; cook and stir 3 minutes or until chicken is browned. Stir in coconut milk, soy sauce and sugar. Bring to boil. Reduce heat to low; simmer 10 minutes or until chicken is cooked through, stirring occasionally. Add masa harina; cook and stir until sauce has thickened slightly. Sprinkle with green onions and peanuts.
2To prepare the Masa Dumplings, mix masa harina, flour, baking powder, baking soda and salt in medium bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add buttermilk and cheese; stir just until moistened.
3Drop 8 to 10 heaping tablespoons of dough, about 2 inches apart, onto simmering curry chicken. Cover. Simmer 25 minutes or until tops of dumplings are dry to the touch.
  • Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in the Latin, Mexican or baking aisle of supermarkets.
  • Prep Time: 20 minutes
  • Prep Time: 45 minutes

Recipe courtesy of McCormick & Company, Inc. For more recipes, visit