Indian Chicken Curry

By McLean

Ingredients

• 2 1/2 lbs. cut-up chicken or chicken breasts
• 3 tablespoons butter
• 1 tart apple
• 1 medium onion
• 1 tablespoon curry powder
• 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

Details

Servings 6

Preparation

Step 1

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 1/2 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 this mixture 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.

Best made the day before to allow the flavors to ripen. Serve with mixed green salad and a fruit dessert.

Condiments for sprinkling:
grated coconut, chopped peanuts, chopped raw onion, raisins, chutney, lime wedges