1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2 boneless and skinless chicken thighs
2 large apples, peeled and cut into 1/2 inch pieces
2 large parsnips, peeled and chopped small
3 fresh curry leaves
1 tablespoon curry powder
1/2 cup red lentils
2 cups chicken broth
Salt and pepper
1/2 cup raisins
1 apple, quartered, cored and cut in wedges, for garnish
In a large stew pan with heavy bottom, over medium high heat, add olive oil. Saute onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to saute. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 20 minutes. Add raisins, and simmer for another 10 minutes.
Garnish with a curry dusted apple wedge.