Ingredients Jump to Instructions ↓

  1. 1/2 lb Chicken breasts or a For experienced palates

  2. Chicken, cut-up 1/3 c Raisins

  3. Water 1 c Chicken broth

  4. Salt 1/2 c COCA-COLA

  5. 1/2 tb Flour

  6. 3 tb Butter or margarine 

  7. 1 c Coffee cream or undiluted

  8. 1 Tart apple, peeled Evaporated milk

  9. And diced 1 ts Salt

  10. 1 md Onion, thinly sliced 

  11. 1/8 ts White pepper

  12. 1 tb Curry powder 

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below).

  5. 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.

  6. Recipe: ‘International Cooking with Coca-Cola’, a give-away pamphlet from The Coca-Cola Company, 1981 —–


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