Indian Chicken Curry - with Soda
Yield
6 servingsPrep
30 minCook
90 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken breasts
or a chicken, cutup |
|
| 1 | x |
water
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
celery
tops |
*
|
| 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 |
|
| ⅓ | cup |
raisins, seedless
|
|
| 1 | cup |
chicken broth
|
|
| ½ | cup |
baking soda
|
*
|
| 3 ½ | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | x |
rice
cooked and hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken breasts
or a chicken, cutup |
|
| 1 | x |
water
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
celery
tops |
*
|
| 45 | ml |
butter
or margarine |
|
| 1 | medium |
Granny Smith apples
peeled, diced |
|
| 1 | medium |
onions
thinly sliced |
|
| 15 | ml |
curry powder
or more for experienced palates |
|
| 79 | ml |
raisins, seedless
|
|
| 237 | ml |
chicken broth
|
|
| 118 | ml |
baking soda
|
*
|
| 53 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 1 | x |
rice
cooked and hot |
*
|
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 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.
