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| RECIPE FOR INDIAN CHICKEN CURRY COCA-COLA |
Title: Indian Chicken Curry Coca-Cola
Category: Ethnic Chicken -game
Serves: 6
Ingredients:
| 2.50 | lb | Chicken breasts or a | | | Chicken, cut-up | | | Water | | | Salt | | | Celery tops | | 3.00 | tb | Butter or margarine | | 1.00 | | Tart apple, peeled | | | And diced | | 1.00 | md | Onion, thinly sliced | | 1.00 | tb | Curry powder (or more | | | For experienced palates) | | 0.33 | c | Raisins | | 1.00 | c | Chicken broth | | 0.50 | c | COCA-COLA | | 3.50 | tb | Flour | | 1.00 | c | Coffee cream or undiluted | | | Evaporated milk | | 1.00 | ts | Salt | | 0.12 | ts | White pepper | | | Rice, cooked and hot |
Instructions:
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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