Skin chicken. In a 10-inch skillet cook chicken thighs in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. If necessary, add 1 tablespoon additional cooking oil to skillet.

Add mushrooms, onion, and garlic to skillet; cook until vegetables are tender. Add curry powder, salt, and cinnamon; cook and stir for 1 minute. Add chicken broth and chopped apple. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink.

Transfer chicken to platter; keep warm. Stir the half-and-half, light cream, or milk into the flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over chicken. Pass remaining sauce. Serve with rice and, if desired, pass assorted condiments. Makes 4 servings.