Tangy Apple Curry Chicken and Veggie Stew

“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!”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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