Indian Chicken Curry - with Soda

Name: Indian Chicken Curry - with Soda
Cook time: P1H30M
Total time: P1D2H
Yield: 6
Cuisine: Indian
Ingredients: chicken breasts; water; salt; celery; butter; apples, granny smith; onions; curry powder; raisins, seedless; chicken broth; baking soda; flour; salt; white pepper; rice

Yield

6 servings

Prep

30 min

Cook

90 min

Ready

10 hrs

Trans-fat Free

Ingredients

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.