Ingredients
|
Quantity
|
Chicken breasts or chicken – cut up
|
2 ½ pounds
|
Water
|
|
Salt
|
|
Celery tops
|
|
Butter or margarine
|
3 tbsp
|
Tart apple – peeled and diced
|
1 medium
|
Onion – thinly sliced
|
1 medium
|
Curry powder
|
1 tbsp
|
Raisins
|
1/3 cup
|
Chicken broth
|
1 cup
|
Coca-cola
|
½ cup
|
Flour
|
3 ½ tbsp
|
Coffee cream or undiluted evaporated milk
|
1 cup
|
Salt
|
1 tsp
|
White pepper
|
1/8 tsp
|
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 - ½ cups.
In a skillet, melt the butter/margarine. Add the apple, onion, and
curry powder and sauté 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.
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.