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    You are in: Home / Recipes / Tangy Apple Curry Chicken and Veggie Stew Recipe
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    Tangy Apple Curry Chicken and Veggie Stew

    Tangy Apple Curry Chicken and Veggie Stew. Photo by justcallmetoni

    1/1 Photo of Tangy Apple Curry Chicken and Veggie Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Kittencalskitchen's Note:

    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!

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    Units: US | Metric


    1. 1
      In a large skillet, saute for 2 minutes.
    2. 2
      Add garlic, ginger, curry powder, salt, pepper and a pinch of cinnamon; cook, stirring for 2 minutes, or until onion is softened.
    3. 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. 4
      Reduce heat to medium; stir in lemon rind and lemon juice or white wine (if using).
    5. 5
      Cook, stirring and scraping up any brown bits.
    6. 6
      In a bowl, whisk flour into milk or half and half cream.
    7. 7
      Gradually stir in the milk/flour mixture with the chicken stock into the pot.
    8. 8
      Add in the chopped carrots.
    9. 9
      Bring to a simmer, stirring constantly.
    10. 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. 11
      Stir in apples; cook, uncovered, for 5-7 minutes or until heated through, and stew is thickened.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on October 22, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Tangy Apple Curry Chicken and Veggie Stew

    Serving Size: 1 (543 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 718.8
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 12.8 g
    Cholesterol 203.8 mg
    Sodium 358.8 mg
    Total Carbohydrate 31.8 g
    Dietary Fiber 4.9 g
    Sugars 12.3 g
    Protein 45.1 g

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