48 lines
2.1 KiB
Plaintext
48 lines
2.1 KiB
Plaintext
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INDIAN CHICKEN CURRY
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Qty Measurement Ingredient
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----- ------------ --------------------------------------------------------
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2-1/2 lbs chicken breasts or a chicken, cut-up
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water
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salt
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celery tops
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3 Tbsps butter or margarine
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1 tart apple, peeled and diced
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1 medium onion, thinly sliced
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1 Tbsp curry powder (or more for experienced palates)
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1/3 cup raisins
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1 cup chicken broth
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1/2 cup COCA-COLA
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3-1/2 Tbsps flour
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1 cup coffee cream or undiluted evaporated milk
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1 tsp salt
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1/8 tsp white pepper
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rice, cooked and hot
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Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken
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with a few celery tops. Cover and simmer about 1 hour or until fork-tender.
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Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2-inch
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pieces to measure about 2-1/2 cups.
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In a skillet, melt the butter/margarine. Add the apple, onion, and curry
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powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of
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the reserved chicken broth, and the Coca-Cola.
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In a bowl, mix flour with the coffee cream/evaporated milk, stirring until
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smooth. Add with salt and white pepper to the onion/apple mixture. Stir and
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cook over low heat until thick and creamy. Taste for seasoning. Add the
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chicken and turn into a covered container to chill overnight.
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Reheat in the top of a double boiler over hot water and serve on cooked rice
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with a selection of condiments (See NOTE below). Makes 6 servings.
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NOTE: Provide a sampling of the following condiments for sprinkling on top of
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each serving: grated coconut, chopped peanuts, chopped raw onions,
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raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.
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Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from
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The Coca-Cola Company, 1981 |