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- 1 tablespoon curry powder (more for experienced palates)
- 1/3 cup raisins1 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 1/2 cups.
- Melt butter in skillet. Add peeled and diced apple, thinly sliced onion and curry powder,
and sauté 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.
Makes 6 servings.
This spicy and exotic main dish is best when made the day before
to allow the rich flavors to ripen. Serve with mixed green salad and a fruit dessert.
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 allow the rich flavors to ripen. Serve with mixed green salad and a fruit dessert.
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.
