Ingredients for 4 servings:
1. 2 tablespoons olive oil
2. 1 onion, chopped
3. 1 -2 tablespoon minced fresh garlic
4. 1 tablespoon fresh minced ginger (or 1 teaspoon ground ginger)
5. 1 tablespoon curry powder (or to taste)
6. salt and pepper
7. ground cinnamon
8. 2 lbs chicken thighs (about 8)
9. 1/2-1 teaspoon grated fresh lemon rind
10. 2 tablespoons lemon juice (or dry white wine)
11. 1/4 cup flour
12. 1 1/2 cups milk or 1 1/2 cups half-and-half cream
13. 1/2 cup good quality chicken broth (can use up to 1 cup)
14. 2 cups chopped carrots (OR 1 cup of each) or 2 cups peeled sweet potatoes (OR 1 cup of each)
15. 2 small tart apples, chopped

Directions:
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.