Tangy Apple Curry Chicken and Veggie Stew

Name: Tangy Apple Curry Chicken and Veggie Stew
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 -2 tablespoon minced fresh garlic; 1 tablespoon fresh minced ginger (or 1 teaspoon ground ginger); 1 tablespoon curry powder (or to taste); salt and pepper; ground cinnamon; 2 lbs chicken thighs (about 8); 1/2-1 teaspoon grated fresh lemon rind; 2 tablespoons lemon juice (or dry white wine); 1/4 cup flour; 1 1/2 cups milk or 1 1/2 cups half-and-half cream; 1/2 cup good quality chicken broth (can use up to 1 cup); 2 cups chopped carrots (OR 1 cup of each) or 2 cups peeled sweet potatoes (OR 1 cup of each); 2 small tart apples, chopped

(6)

Recipe by Kittencalrecipezazz

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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READY IN: 1hr 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil
1

onion, chopped
1 -2

tablespoon minced fresh garlic
1

tablespoon fresh minced ginger (or 1 teaspoon ground ginger)
1

tablespoon curry powder (or to taste)
salt and pepper
ground cinnamon
2

lbs chicken thighs (about 8)
¹⁄₂ - 1

teaspoon grated fresh lemon rind
2

tablespoons lemon juice (or dry white wine)
¹⁄₄

cup flour
1 ¹⁄₂

cups milk or 1 1/2 cups half-and-half cream
¹⁄₂

cup good quality chicken broth (can use up to 1 cup)
2

cups chopped carrots (OR 1 cup of each) or 2 cups peeled sweet potatoes (OR 1 cup of each)
2

small tart apples, chopped

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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