INDIAN CHICKEN CURRY COCA-COLA

Servings: 6
Ingredients:

2 1/2 lb Chicken breasts or a                     For experienced palates)
Chicken, cut-up                   1/3 c  Raisins
Water                               1 c  Chicken broth
Salt                              1/2 c  COCA-COLA
Celery tops                     3 1/2 tb Flour
3 tb Butter or margarine                 1 c  Coffee cream or undiluted
1    Tart apple, peeled                       Evaporated milk
And diced                           1 ts Salt
1 md Onion, thinly sliced              1/8 ts White pepper
1 tb Curry powder (or more                    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).

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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