Indian chicken curry - with coke

Yield: 6 Servings

Ingredients:

2 1/2 lb Chicken breasts

Instructions:

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