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Indian Chicken Curry - With Coke


Chicken breasts or chicken – cut up
2 ½ pounds


Celery tops

Butter or margarine
3 tbsp
Tart apple – peeled and diced
1 medium
Onion – thinly sliced
1 medium
Curry powder
1 tbsp
1/3 cup
Chicken broth
1 cup
½ cup
3 ½ tbsp
Coffee cream or undiluted evaporated milk
1 cup
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.