Chicken Curry with Spicy Stone Fruit Chutney

• 2 pounds boneless, skinless chicken thighs, cut into medium sized cubes
• 1 onion, diced small
• 2 carrots, diced small
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, minced
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 can (14 oz.) low sodium chicken broth, divided
• 1 Gala apple, peeled and diced small
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked basmati rice

In large sauté pan with lid over medium heat, sauté onion, carrots, garlic and ginger until softened, about 6 minutes. Add chicken and cook until slightly browned, about 7 minutes. Add curry powder; cook for one additional minute. Add olive oil and flour, stir well. Add 3/4 cup chicken broth and mix well. Bring mixture to boil; reduce heat to simmer. Cover and cook for ½ hour over low heat. Add apple, remaining chicken broth, salt and pepper. Return to low heat, covered, and cook for additional 1/2 hour. While chicken is cooking, prepare Spicy Stone Fruit Chutney. Serve curry over basmati rice with Spicy Stone Fruit Chutney.