Indian Chicken Curry Coca-Cola
Submitted by tammykae
Creamy Indian chicken curry with a surprising secret ingredient: Coca-Cola. Sweet, savory, and rich with apple, raisins, and warm spices.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
9 hrsTrust the process on this one.
Coca-Cola in curry sounds wild, but it caramelizes into something magical with the curry powder, apples, and raisins.
The result is a creamy, slightly sweet sauce with layers of flavor that keeps people guessing the secret ingredient.
Make it a day ahead; it only gets better overnight.
Variations
- Use boneless thighs for faster cooking
- Substitute coconut milk for the cream for a dairy-free version
- Add diced mango for extra tropical sweetness
Kitchen Tips
- Poach the chicken gently; boiling makes it tough
- Save that chicken broth; it’s liquid gold for the sauce
- Set out plenty of condiments: coconut, peanuts, chutney, and lime wedges
Ingredients
Directions
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 ½-inch pieces to measure about 2½ cups.
In a skillet, melt the butter/margarine.
Add the apple, onion, and curry powder and sauté 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.
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