Indian Chicken Curry
2 1/2 lb Chicken breasts or a For experienced palates)
Chicken, cut-up 1/3 cRaisins
Water 1 cChicken broth
Celery tops 3 1/2 tb Flour
3 tb Butter or margarine 1 cCoffee cream or undiluted
1Tart apple, peeled Evaporated milk
And diced 1 ts Salt
1 md Onion, thinly sliced1/8 ts White pepper
1 tb Curry powder (or moreRice, 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.
Recipe:"International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981