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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

To reduce foam so Coca-Cola can be accurately measured, use at room
temperature and stir rapidly.


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