Recipe#11832

Title: Chicken Curry 10

From: John R MacMillan john@interlog.com 
 Newsgroups: rec.food.recipes 
 Subject: Indian Chicken Curry with Coke 
 Date: 14 Jun 1997 06:01:50 -0600 
 Message-ID: <1266.866005158@interlog.com> 

2 1/2 pounds cut-up chicken or chicken breasts
 3 tablespoons butter or margarine
 1 tart apple
 1 medium onion
 1 tablespoon curry powder (more for experienced palates)
 1/3 cup raisins
 1 cup chicken broth
 1/2 cup Coca-Cola
 3 1/2 tablespoons flour
 1 cup coffee cream or undiluted evaporated milk
 1 teaspoon salt
 1/8 teaspoon white pepper
 Celery tops
 Hot cooked rice
 Rinse chicken and cook in boiling salted water with a few celery
 tops.  Cover and simmer about 1 hour or until fork-tender.  Drain,
 saving strained broth.  Remove chicken from bones and cut into
 1/2-inch pieces to measure about 2 /12 cups.  Melt butter in skillet.
 Add peeled and diced apple, thinly sliced onion and curry powder,
 and saute for 5 minutes, blending well.  Stir in raisins, 1 cup of
 the reserved chicken broth and Coca-Cola.  Mix flour with the cream,
 stirring until smooth.  Add with the salt and pepper to the
 onion-apple mixture.  Stir and cook over low heat until thick and
 creamy.  Taste for seasonings.  Add chicken and turn into a covered
 container to chill overnight.  Reheat in top of double boiler over
 hot water and serve on hot cooked rice with a selection of condiments.
 Makes 6 servings.
 Provide a sampling of the following condiments for sprinkling on
 top of each serving:  grated coconut, chopped peanuts, chopped raw
 onion, raisins, sweet pickle relish, chutney, chow chow or lime
 wedges.
 To reduce foam so Coca-Cola can be accurately measured, use at room
 temperature and stir rapidly.