Tangy Apple Curry Chicken and Veggie Stew

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

This recipe goes back a long time, it has remained a family favorite, if you are a curry-lover then I'm sure you will enjoy this stew!

Ingredients Nutrition


  1. In a large skillet, saute for 2 minutes.
  2. Add garlic, ginger, curry powder, salt, pepper and a pinch of cinnamon; cook, stirring for 2 minutes, or until onion is softened.
  3. Add the chicken thighs; brown for 5 minutes on each side, adding more oil if necessary to prevent burning, leave in the pot.
  4. Reduce heat to medium; stir in lemon rind and lemon juice or white wine (if using).
  5. Cook, stirring and scraping up any brown bits.
  6. In a bowl, whisk flour into milk or half and half cream.
  7. Gradually stir in the milk/flour mixture with the chicken stock into the pot.
  8. Add in the chopped carrots.
  9. Bring to a simmer, stirring constantly.
  10. Reduce heat to med-low; cover, and simmer for 20 minutes, stirring occasionally, or until the chicken is no longer pink, and carrots are tender.
  11. Stir in apples; cook, uncovered, for 5-7 minutes or until heated through, and stew is thickened.
Most Helpful

We simply love this recipe. I've made it a few times now and everyone enjoys it! Tonight we had the first batch from the freezer that I put up several weeks ago. Just perfect. Thanks for posting!

saracho October 22, 2011

YUM!!!! This was so good! It smelt so go when I was cooking it, I couldn't wait to eat it. I used chicken breasts, potatoes, carrots, and red peppers. When it started to simmer I didn't think there was enough liquid so I added more chicken broth, but I shouldn't have, it ended up a little too liquidy in the end.

Nicazz December 05, 2007

The flavors in this dish are outstanding. I used both white wine and lemon juice, 1 TBL of oil, red potatoes instead of sweet potatoes, pre-cooked chicken and red pepper flakes. I might have done something wrong because mine seemed a little dry so I kept adding more milk, broth and white wine until it was a nice consistency. I think it would be terrific over basmati rice. This is wonderful! Thanks for sharing.

ElleFirebrand April 04, 2006