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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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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!

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    • 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.

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    • 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.

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    • on December 26, 2005

      A bit of an apple glut here and I'm now using them at every meal. :) Saw this recipe and loved the combination of ingredients but needed to make a few changes to make it a bit leaner and consistent with my food program. I reduced the amount of oil to 1 tablespoon with no problem; replaced the chicken thighs with 1 pound of cubed boneless, skinless breasts; added about 3 cups of the carrots and sweet potatoes; replaced the whole milk with a combination of skim milk and fat free evaporated milk; skipped the flour and added a teaspoon of arrowroot in the final two minutes. Looks like a lot of changes but none of them compromised the wonderful flavors of this dish. Directions were perfect and everything was cooked just right and the flavors beatifully blended in the end. Will certainly be making this again soon. Thanks Kittencal.

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    • on July 07, 2005

      I rated this as a 10 star yumm. It's perfect comfort food for my HH. And one can use a package of that ground turkey that is so popular at the meat counter just now and it doesn't decrease the taste at all. There are layers of flavors here, just like I like, so your taste buds love u, too. Some crusty bread and your good to go.

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    • on November 11, 2004

      Very delicious. Enjoyed it for dinner and lunch the next day. Did not have ground ginger so substituted pumpkin pie spice and therefore did not use the cinnamon. Used 1 cup of carrots and about 2 cups of potatoes ('cuz I like potatoes in my stews!). Also used boneless, skinless chicken breasts cut in chunks. Served with drop biscuits. Thanks for sharing!

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    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
    57%
    Total Fat 45.6 g
    70%
    Saturated Fat 12.8 g
    64%
    Cholesterol 203.8 mg
    67%
    Sodium 358.8 mg
    14%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 4.9 g
    19%
    Sugars 12.3 g
    49%
    Protein 45.1 g
    90%

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