Yield: 6 servings
|2½ pounds||Chicken breasts, OR a chicken, cut-up|
|\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)|
|1 cup||Chicken broth|
|1 cup||Coffee cream, OR undiluted evaporated milk|
|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.