Ingredients
-
2
-
1
-
1 - 2
-
1
-
1
-
-
-
2
-
1/2 - 1
-
2
-
1/4
-
1 1/2
-
1/2
-
2
-
2
Directions
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!, We simply love this recipe I’ve made it a few times now and everyone enjoys it! Tonight we had the first batch from the freezer that I put up several weeks ago Just perfect Thanks for posting!, YUM!!!! This was so good! It smelt so go when I was cooking it, I couldn’t wait to eat it used chicken breasts, potatoes, carrots, and red peppers When it started to simmer I didn’t think there was enough liquid so I added more chicken broth, but I shouldn’t have, it ended up a little too liquidy in the end
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Steps
|
1
Done
|
In a Large Skillet, Saute For 2 Minutes. |
|
2
Done
|
Add Garlic, Ginger, Curry Powder, Salt, Pepper and a Pinch of Cinnamon; Cook, Stirring For 2 Minutes, or Until Onion Is Softened. |
|
3
Done
|
Add the Chicken Thighs; Brown For 5 Minutes on Each Side, Adding More Oil If Necessary to Prevent Burning, Leave in the Pot. |
|
4
Done
|
Reduce Heat to Medium; Stir in Lemon Rind and Lemon Juice or White Wine (if Using). |
|
5
Done
|
Cook, Stirring and Scraping Up Any Brown Bits. |
|
6
Done
|
in a Bowl, Whisk Flour Into Milk or Half and Half Cream. |
|
7
Done
|
Gradually Stir in the Milk/Flour Mixture With the Chicken Stock Into the Pot. |
|
8
Done
|
Add in the Chopped Carrots. |
|
9
Done
|
Bring to a Simmer, Stirring Constantly. |
|
10
Done
|
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
Done
|
Stir in Apples; Cook, Uncovered, For 5-7 Minutes or Until Heated Through, and Stew Is Thickened. |
