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INDIAN CHICKEN CURRY
Qty Measurement Ingredient
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2-1/2 lbs chicken breasts or a chicken, cut-up
water
salt
celery tops
3 Tbsps butter or margarine
1 tart apple, peeled and diced
1 medium onion, thinly sliced
1 Tbsp curry powder (or more for experienced palates)
1/3 cup raisins
1 cup chicken broth
1/2 cup COCA-COLA
3-1/2 Tbsps flour
1 cup coffee cream or undiluted evaporated milk
1 tsp salt
1/8 tsp white pepper
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 2-1/2 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). Makes 6 servings.
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.
Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from
The Coca-Cola Company, 1981