Tangy Apple Curry Chicken and Veggie Stew

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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