| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Indian | Ethnic, Poultry | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Chicken breasts or a |
| Chicken, cut-up | ||
| Water | ||
| Salt | ||
| Celery tops | ||
| 3 | tb | Butter or margarine |
| 1 | Tart apple, peeled | |
| And diced | ||
| 1 | md | Onion, thinly sliced |
| 1 | tb | Curry powder (or more |
| For experienced palates) | ||
| 1/3 | c | Raisins |
| 1 | c | Chicken broth |
| 1/2 | c | COCA-COLA |
| 3 1/2 | tb | Flour |
| 1 | c | Coffee cream or undiluted |
| Evaporated milk | ||
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| Rice, cooked and hot |
INSTRUCTIONS
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). 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
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