Tangy Apple Curry Chicken And Veggie Stew

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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 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.