| 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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