Chicken Curry Recipe:

Luscious Chicken Curry

Last time I was on the Indian sub-continent, their top chefs were begging me to open my own restaurant because of this recipe. Now the secret, sinful ingredient is released onto the world: Coke.

2 1/2 lb chicken breasts, OR a chicken, cut-up
Water
Salt
Celery tops
3 Tbs butter
1 medium tart apple, peeled & diced
1 medium onion, thinly sliced
1 Tbs curry powder (or more for experienced palates)
1/3 cup raisins
1 cup chicken broth
1/2 cup Coca-Cola
3 1/2 Tbs flour
1 cup coffee cream, OR undiluted evaporated milk
1 tsp salt
1/8 tsp 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.

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.

Enjoy your chicken curry recipe.





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