Indian Chicken Curry

Indian Chicken Curry


  • 2 1/2 pounds cut-up chicken or chicken breasts
  • 3 tablespoons butter or margarine
  • 1 tart apple
  • 1 medium onion
  • 1 tablespoon curry powder (more for experienced palates)
  • 1/3 cup raisins
  • 1 cup chicken broth
  • 1/2 cup Coca-Cola
  • 3 1/2 tablespoons flour
  • 1 cup coffee cream or undiluted evaporated milk
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • Celery tops
  • Hot cooked rice


Rinse chicken and cook in boiling salted water with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain, saving strained broth. Remove chicken from bones and cut into 1/2-inch pieces to measure about 2 /12 cups. Melt butter in skillet. Add peeled and diced apple, thinly sliced onion and curry powder, and saute for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth and Coca-Cola. Mix flour with the cream, stirring until smooth. Add with the salt and pepper to the onion-apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasonings. Add chicken and turn into a covered container to chill overnight. Reheat in top of double boiler over hot water and serve on hot cooked rice with a selection of condiments. Makes 6 servings. Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onion, raisins, sweet pickle relish, chutney, chow chow or lime wedges. To reduce foam so Coca-Cola can be accurately measured, use at room temperature and stir rapidly.

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