| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indian |
Chicken |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken breasts, or a |
|
|
chicken cut |
| 1 |
|
Water |
| 1 |
|
Salt |
| 1 |
|
Celery tops |
| 3 |
T |
Butter or margarine |
| 1 |
|
Tart apple, peeled & diced |
| 1 |
|
Onion, thinly sliced |
| 1 |
T |
Curry powder, or more for |
|
|
experien |
| 1/3 |
c |
Raisins |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Coca-cola |
| 3 1/2 |
T |
Flour |
| 1 |
c |
Coffee cream, or undiluted |
|
|
evapora |
| 1 |
t |
Salt |
| 1/8 |
t |
White pepper |
| 1 |
|
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.
Posted to MM-Recipes Digest V4 #197 by "Gary Griffin"
<wanderergriff@worldnet.att.net> on Jul 29, 1997
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