Indian chicken curry - with coke

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
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.

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