2 1/2 lb Chicken breasts, or a chicken, cut
1 Water
1 Salt
1 Celery tops
3 tbsp Butter or margarine
1 medium Tart apple, peeled & diced
1 medium Onion, thinly sliced
1 tbsp Curry powder (or more for experien
1/3 cup Raisins
1 cup Chicken broth
1/2 cup Coca-cola
3 1/2 tbsp Flour
1 cup Coffee cream, or undiluted evapora
1 tsp Salt
1/8 tsp White pepper
1 Rice, cooked and hot
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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. Posted to MM-Recipes Digest V4 #197 by "Gary Griffin" <wanderergriff@worldnet.att.net> on Jul 29, 1997
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