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!
Provided by Kittencalrecipezazz
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
TANGY CHICKEN STEW
Make and share this Tangy Chicken Stew recipe from Food.com.
Provided by ChamoritaMomma
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes. Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
- Add reserved marinade, paprika, bay leaf and water. Bring to a boil. Reduce heat and let it simmer for 30 minutes or until chicken is tender. Adjust seasonings to your taste.
- Remove from heat. Transfer to a serving dish and serve with white rice.
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