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This was absolutely beautiful... a new favourite, thank you for your recipe!
I followed the recipe except using golden soy sauce and sweet chilli sauce instead of "sriracha". I used half a teaspoon of ground black pepper and 7 large drumsticks (1.2 kg). Left the lid off for the last half hour and did not thicken, the sauce was gorgeous served over the rice.
Served with rice and broccoli.
Yum yum yum! Thank you!

Lovely easy recipe full of veges! Really enjoyed it and will make it again but will only use half the curry powder as it was a bit hot for us but still very nice. Thank you!

Omigosh this is A-MA-ZING!!! Thank you so much, we have a new favourite and will be cooking this regularly. I used 8 drumsticks which made such a cheap and delicious meal. And a slop of red wine instead of he chinese wine.
Thickened near the end with 4 tsp cornflour and 1 tsp dry mustard mixed into some of the juices then mixed back in and it made so much amazing juice to pour over mashed potatoes and broccoli.
Yum yum yum, we scraped our plates... so good.

Rated 5 star!

Made this for the first time today and it was lovely. Followed the recipe exactly including 3 tbsp root ginger grated on the microplane and it was a lovely flavour. Used a cheap frozen chook from the supermarket (defrosted first!) which are usually a bit stringy, cooked for about 8 hours on low and it was tender but still able to slice the breasts not falling apart. I drizzled some of the juice over to moisten it and it looked lovely played up with black rice, steamed carrots and bok choy. And there's enough left over I've stripped it off the carcass to make a salad with the rest of the bok choy for dinner tomorrow. Thanks for a lovely recipe!

This was great! My changes were adding sliced onions, yams and a grated apple. Also cooked it much longer 8 hours on low as I was at work. I used two of the really big cheap pork chops and the meat fell to pieces and was delicious like a big tasty stew. Served with lots of steamed broccoli and hubby loved it. Good budget meal. Thank you!

Oh this is great!!! I used 8 chicken thighs on the top, and lifted them with an hour to go to put the beans underneath. The cream had split so I poured in about another half cup of cream and it all came back together and was just lovely. Thank you!

Ok so no-one replied 🤣 but I carried on anyway, didn't use the corn flour to thicken it at all and it was lovely as is including the dumplings! Thanks for the recipe.

When should I thicken this? It doesn't say when to add the corn flour... before the dumplings? Or after? Thanjs!

This was a nice flavour but I think one liter is too much stock... it ended up basically the chicken and veg in a lot of clear stock and couldn't thicken it. Perhaps half a liter or less of stock? Otherwise would make again thank you.

This is a great recipe I've made it with rolled beef and bolar beef. The rolled beef was better more tender. But both were good and a lovely flavor. A real favorite!

We really enjoyed this but there were a few things I found tricky with the recipe so suggestions are:
Use half the flour with the chicken then the other half with the sauce in the pan,
Used 2.5 cups water to moisten everything,
Gently stir to distribute halfway through,
Used fresh mushrooms cut in half not sure what the recipe intended but was nice,
Didn't both with the peas but made broccoli separately to go with it,
Didn't need 6 hours on high I did 4 on high then 2 on low but actually 2 on high then 4 on low (or just 8 on low) would be fine.

Thank you it was very tasty and would make again!