Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 lb Chicken breasts or a Chicken, cut-up

  3. Water

  4. Salt

  5. Celery tops

  6. 3 Tablespoon Butter or margarine

  7. 1 medium Tart apple, peeled And diced

  8. 1 medium Onion, thinly sliced

  9. 1 Tablespoon Curry powder (or more For experienced palates)

  10. 1/3 cup Raisins

  11. 1 cup Chicken broth

  12. 1/2 cup COCA-COLA

  13. 3 1/2 Tablespoon Flour

  14. 1 cup Coffee cream or undiluted Evaporated milk

  15. 1 Teaspoon Salt

  16. 1/8 Teaspoon White pepper

  17. Rice, cooked and hot

Instructions Jump to Ingredients ↑

  1. Rinse the chicken pieces. In a pot of boiling salted water, cook thechicken with a few celery tops. Cover and simmer about 1 hour or untilfork-tender. Drain and strain the broth; reserve. Bone the chicken and cutit 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 currypowder and saute for 5 minutes, blending well. Stir in the raisins, 1 cupof the reserved chicken broth, and the Coca-Cola.

  3. In a bowl, mix flour with the coffee cream/evaporated milk, stirring untilsmooth. Add with salt and white pepper to the onion/apple mixture. Stirand cook over low heat until thick and creamy. Taste for seasoning. Add thechicken and turn into a covered container to chill overnight.

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

  5. NOTE: Provide a sampling of the following condiments forsprinkling on top of each serving: grated coconut,chopped peanuts, chopped raw onions, raisins, sweetpickle relish, chutney, chow chow, and/or lime wedges.


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