Indian Chicken Curry - With Coke Recipe - Cooking Index
Indian Chicken Curry - With Coke Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Chicken breasts - or |
| A chicken - cut-up | ||
| Water | ||
| Salt | ||
| Celery tops | ||
| 3 tablespoons | 45ml | Butter or margarine |
| 1 tablespoon | 15ml | Tart apple - peeled and diced (medium) |
| 1 tablespoon | 15ml | Onion - thinly sliced (medium) |
| 1 tablespoon | 15ml | Curry powder - (or more for, experienced palates) |
| 1/3 cup | 53g / 1.9oz | Raisins |
| 1 cup | 237ml | Chicken broth |
| 1/2 cup | 118ml | Coca-cola |
| 3 1/2 tablespoons | 52ml | Flour |
| 1 cup | 237ml | Coffee cream - or undiluted |
| Evaporated milk | ||
| 1 teaspoon | 5ml | Salt |
| 1/8 teaspoon | 0.6ml | 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.
Source:
Faye Levy -- International Chicken Cookbook
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