Ingredients:
2 tablespoons olive oil
1 onions, 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:
In a large skillet, saute for 2 minutes.
Add garlic, ginger, curry powder, salt, pepper and a pinch of cinnamon; cook, stirring for 2 minutes, or until onion is softened.
Add the chicken thighs; brown for 5 minutes on each side, adding more oil if necessary to prevent burning, leave in the pot.
Reduce heat to medium; stir in lemon rind and lemon juice or white wine (if using).
Cook, stirring and scraping up any brown bits.
In a bowl, whisk flour into milk or half and half cream.
Gradually stir in the milk/flour mixture with the chicken stock into the pot.
Add in the chopped carrots.
Bring to a simmer, stirring constantly.
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.
Stir in apples; cook, uncovered, for 5-7 minutes or until heated through, and stew is thickened.
Servings: 4
Time preparation: 25 min.
Time total: 70 min.