Title: Indian Chicken Curry - with Coke
Categories: Poultry Indian
Yield: 6 Servings
| 2 1/2 | lb | Chicken breasts, OR a chicken, cut-up |
| | | Water |
| | | Salt |
| | | Celery tops |
| 3 | tb | Butter or margarine |
| 1 | md | Tart apple, peeled & diced |
| 1 | md | Onion, thinly sliced |
| 1 | tb | Curry powder (or more for experienced palates) |
| 1/3 | c | Raisins |
| 1 | c | Chicken broth |
| 1/2 | c | COCA-COLA |
| 3 1/2 | tb | Flour |
| 1 | c | Coffee cream, OR undiluted evaporated milk |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| | | Rice, cooked and hot |
Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth, reserve. Bone the chicken and cut
it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the
butter/margarine. Add the apple, onion, and curry powder and saute for 5
minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken
broth, and the Coca-Cola. In a bowl, mix flour with the coffee
cream/evaporated milk, stirring until smooth. Add with salt and white
pepper to the onion/apple mixture. Stir and cook over low heat until thick
and creamy. Taste for seasoning. Add the chicken and turn into a covered
container to chill overnight. Reheat in the top of a double boiler over hot
water and serve on cooked rice with a selection of condiments (See NOTE
below). NOTE: Provide a sampling of the following condiments for sprinkling
on top of each serving: grated coconut, chopped peanuts, chopped raw
onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime
wedges.