Indian Chicken Curry - with Soda
or a chicken, cutup
Granny Smith apples
or more for experienced palates
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 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 soda.
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.
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.