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                             INDIAN CHICKEN CURRY

Qty Measurement Ingredient —– ———— ——————————————————– 2-1/2 lbs chicken breasts or a chicken, cut-up

                      celery tops
  3  Tbsps            butter or margarine
  1                   tart apple, peeled and diced
  1  medium           onion, thinly sliced
  1  Tbsp             curry powder (or more for experienced palates)
1/3  cup              raisins
  1  cup              chicken broth
1/2  cup              COCA-COLA

3-1/2 Tbsps 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 (See NOTE below). Makes 6 servings.

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.

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from

       The Coca-Cola Company, 1981 
/data/webs/external/dokuwiki/data/pages/archive/food/recipe.005.txt · Last modified: 2002/02/08 04:13 by

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