Tangy Apple Curry Chicken and Veggie Stew |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
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! 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 |
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.
|
|