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Indian Chicken Curry - with Soda














Trans-fat Free


2 ½ pounds chicken breasts
or a chicken, cutup
1 x water
1 x salt
1 x celery
3 tablespoons butter
or margarine
1 medium Granny Smith apples
peeled, diced
1 medium onions
thinly sliced
1 tablespoon curry powder
or more for experienced palates
cup raisins, seedless
1 cup chicken broth
½ cup baking soda
3 ½ tablespoons all-purpose flour
1 teaspoon salt
teaspoon white pepper
1 x rice
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 55022% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 177mg 59%
Sodium 634mg 26%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 7%
Sugars g
Protein 126g
Vitamin A 5% Vitamin C 4%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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