Curried Paprikash

My wife’s grandma has made Paprikash (a Hungarian dish featuring dumplings and chicken in a creamy paprika sauce) for us countless times in the past. Two Gramma paprikash meals ago, as I was chowing down, I thought to myself, “This is SO good…why haven’t I asked her to show me the way yet?” So, I asked, and she agreed to share her method with me…and now I’m armed with the knowledge to make her deliciousness (although I only have the skill and experience to approximate said deliciousness).

Knowing that I wouldn’t quite be able to make her classic version quite as well as her, I decided to hedge my bets and attempt a “make food your own” version in true Overindulgence style. Knowing the textures from the dumplings and the sauce would work out, we decided to change the spicing up a bit and make an Indian/Hungarian fusion dish…and it worked really well! If you’re in the mood for something funky and soul warming on a chilly or rainy day, give this one a try!

Time: 75 Minutes


  • For your Meat:
    • Chicken or Turkey. We used Turkey Breast because we had it on hand, but in general, thighs work really well.
    • Onion
    • Garlic
    • Garam Masala
    • Paprika (we swapped this out for Kashmiri Chili Powder)
    • Water
  • For your Dumplings:
    • 1.5 Cups All Purpose Flour
    • 1 Egg
    • .75 Cups Water
  • For your Sauce:
    • All braising liquids from your meat step
    • 2-3 Tablespoons of All Purpose Flour
    • 2-3 Tablespoons Water
    • 3-5 oz Sour Cream
  • Any additional add-ins. We added peas for colour.


  • Start your meat and sauce:
    • Dice your onion and peel and mince your garlic.
    • Melt some ghee or butter in a large pot, and place your onions and garlic in. Add in your garam masala and paprika or Kashmiri chili powder. Cook until your onions become opaque.
    • Pat your meat dry with a paper towel. Move your onions to the sides of your pot, and place your meat in the middle of your pot.
    • Get a quick sear on both sides, and then add water to nearly cover your meat. Reduce your heat, cover, and allow to braise for around an hour.
  • Make your dumplings:
    • Heat a large pot of water with a little salt to a boil.
    • As your water heats, combine your dumpling ingredients in a bowl, and stir to fully incorporate into a thick paste/sticky wet dough.
    • Scoop your dough onto a cutting board.
    • Dip your knife into your boiling water, and cut a chunk of your dough away from the mound.
    • Dip your knife into the boiling water again, and form that chunk into a long strip.
    • Dip your knife into water again (really, just dip your knife into the water frequently to prevent sticking as you go), and then flip small cross-sections of dough into your water to cook.
    • Repeat until all of your dough is in the water, and then cook until all of your dumplings float.
    • Remove from your water, and set aside.
  • Back to your meat:
    • When your meat is done braising, remove from the liquid, and transfer to a bowl.
    • Remove skin and bone, and then use two forks to shred the meat.
    • *If using peas, add them to your liquid when you extricate the meat.
  • Back to your sauce:
    • Mix your flour and water together in a mason jar or other cup with a tight fitting lid.
    • Shake vigorously to fully combine. Then, pour into your braising liquid (with onions) to thicken.
    • Scoop your sour cream into the sauce, and stir to combine.
  • Put it all together:
    • Add your dumplings and shredded meat into your sauce.
    • Stir to combine, and bring back to a simmer to ensure even heating of your ingredients.
  • Scoop, devour, and enjoy!

Leave a Reply