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.
Add all the remaining ingredients to the skillet.
Rinse chicken and pat dry; add to skillet.
Reduce heat, cover and simmer for 30 to 40 minutes, or until meat near bone is no longer pink; cut to test.
Lift chicken from pan; arrange on a warm platter.
In a 1 cup measure, blend flour with remaining 1/2 cup apple juice.
Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened.
Pour over chicken.
Season well and serve hot with garlic bread.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.