Tangy Apple Curry Chicken And Veggie Stew

• 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

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.

olive oil, onion, fresh garlic, ginger, curry powder, salt, ground cinnamon, chicken, lemon rind, lemon juice, flour, milk, chicken broth, carrots, tart apples

Taken from www.food.com/recipe/tangy-apple-curry-chicken-and-veggie-stew-78172 (may not work)