4 large peeled apples, cut into 1 inch pieces
2 c chopped large parsnip pieces
2-3 chicken thighs, de-skinned
1 medium yellow onion
2 large carrots, chopped medium size
2 cloves garlic, chopped
½ c fresh curry leaves
1 T curry powder
½ c red lentils
1 ½ c chicken stock
½ cup raisins
salt and pepper
In large stew pan with heavy bottom sauté garlic, onions and carrots on medium high heat. Add chicken thighs and brown on all sides. Add apples, parsnips and continue to sauté. Add curry leaves, curry powder and lentils. Stir well. Add stock, salt and pepper. Reduce heat and simmer for about 30-45 minutes. Add raisins and simmer for another 10 minutes.
Garnish with a curry dusted apple wedge. Serves 6.