Ingredients:

• 3.5 pounds – Chicken thighs, skinned
• 1 – large apple, cored, peeled, and chopped
• 1 – large white onion, finely chopped
• 1 tbsp – flour
• 1 tbsp – Lemon juice
• 4 ounces – mushrooms, sliced
• 1 tsp – Chicken broth
• 2 cups – Apple juice or cider
• 1/2 tsp – Cinnamon and Clove powder
• 1 tbsp – Cilantro leaves chopped
• 1 tbsp – Butter
• 1 tsp – curry powder
• salt to taste

Method:

1. Place curry powder in a large skillet and stir over medium heat until slightly darker in colour (about three minutes). Add chopped apple, onion, lemon juice, mushrooms, broth, and 1.5 cups of the apple juice; bring to a boil.
2. Add all the remaining ingredients to the skillet.
3. Rinse chicken and pat dry; add to skillet.
4. Reduce heat, cover and simmer for 30 to 40 minutes, or until meat near bone is no longer pink; cut to test.
5. Lift chicken from pan; arrange on a warm platter.
6. Keep warm.
7. In a 1 cup measure, blend flour with remaining 1/2 cup apple juice.
8. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened.
9. Pour over chicken.
10. Season well and serve hot with garlic bread.

Recipe courtesy of Bramaramba Chandrashekar