Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Chicken breasts, OR a chicken, cut-up |
| \N \N | Water |
| \N \N | Salt |
| \N \N | Celery tops |
| 3 tablespoons | Butter or margarine |
| 1 medium | Tart apple, peeled & diced |
| 1 medium | Onion, thinly sliced |
| 1 tablespoon | Curry powder (or more for experienced palates) |
| ⅓ cup | Raisins |
| 1 cup | Chicken broth |
| ½ cup | COCA-COLA |
| 3½ tablespoon | Flour |
| 1 cup | Coffee cream, OR undiluted evaporated milk |
| 1 teaspoon | Salt |
| ⅛ teaspoon | White pepper |
| \N \N | 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 ½-inch pieces to measure about 2-½ 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.