Every month, Quebec-based content creator Margaux Verdier is sharing a her favourite recipes with our readers. What’s on the menu this month? Red curry with chicken dumplings!

Curries are definitely my favourite type of comfort food! They’re packed with flavour and—for the most part—are quite simple to cook. Plus, the flavour and protein combinations are endless! Here, I’m sharing my recipe for red curry chicken dumplings. Instead of baking them in the oven, I cook the meatballs directly in the curry sauce, and it makes all the difference. The dumplings literally melt in your mouth! Bon appétit!

Preparation time: 20 minutes
Cooking time: 35 minutes
Portions: 4 to 6


Chicken meatballs
900 g ground chicken
3/4 cup (180 ml) breadcrumbs
1 egg
1 tbsp (15 ml) grated fresh ginger
1 clove garlic, minced
1 tbsp (15 ml) red curry paste
1 tsp (5 ml) salt

2 tbsp (30 ml) olive oil
1/2 cup (125 ml) finely chopped French shallots
5 diced tomatoes (approx. 4 cups)
1 tbsp (15 ml) fresh ginger, grated
2 garlic cloves, minced
1 tsp (5 ml) curry powder
1 tsp (5 ml) ground coriander
2 tbsp (30 ml) red curry paste
1 tbsp (15 ml) tomato paste
1 can (398 ml) regular coconut milk
1 1/4 cups (300 ml) chicken broth
1/2 cup (125 ml) coarsely chopped fresh coriander + 2 tbsp (30 ml) for garnish
4 cups (1 L ml) spinach

2 tbsp (30 ml) vegetable yogurt with coconut milk (optional)
2 cups (500 ml) cooked basmati rice

Margaux Verdier


Chicken dumplings
In a large bowl, combine all dumpling ingredients. Shape into golf-ball-sized balls and place on one or two large plates. Set aside in the fridge.


  1. In a large Dutch oven, heat olive oil over medium heat and cook French shallots and diced tomatoes for 8 minutes. Add the ginger, garlic, curry powder and ground coriander and cook for a further 2 minutes. Add the curry paste, tomato paste and coriander and cook for a further 3 minutes.
  2. Add coconut milk and chicken stock and bring to the boil. Reduce heat to medium and carefully place dumplings in curry sauce. Cook for 5 minutes and turn the dumplings over. Cover and simmer for a further 20 to 25 minutes, or until the dumplings are cooked.
  3. Add cilantro and spinach and toss gently. Cook for 2 minutes. Serve with coconut milk yogurt and basmati rice.