Indian Chicken Curry Coca-Cola
chicken, indian
2 1/2 lb chicken breasts or a
1 chicken, cut-up
1 water
1 salt
1 celery tops
3 tablespoon butter or margarine
1 tart apple, peeled
1 and diced
1 medium onion, thinly sliced
1 tablespoon curry powder (or more
1 for experienced palates)
1/3 cup raisins
1 cup chicken broth
1/2 cup coca-cola
3 1/2 tablespoon flour
1 cup coffee cream or undiluted
1 evaporated milk
1 teaspoon salt
1/8 teaspoon white pepper
1 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. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981
Yield: 6 servings