Tangy Apple Curry Chicken And Veggie Stew Recipe

Name: Tangy Apple Curry Chicken And Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1027

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 1 -2 tablespoon minced fresh garlic, 1 tablespoon fresh minced ginger (or 1 teaspoon ground ginger), and more.

Yes, Tangy Apple Curry Chicken And Veggie Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tangy Apple Curry Chicken And Veggie Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions