This spicy and exotic main dish is best when made the day before to allow the rich flavors to ripen. Serve with mixed green salad and a fruit dessert.


  • 2.5 Pound cut-up chicken or chicken breasts
  • 3 Tablespoon butter or margarine
  • 1 tart apple
  • 1 medium onion
  • 1 Tablespoon curry powder (more for experienced palates)
  • .33 Cup raisins
  • 1 Cup chicken broth
  • .5 Cup Coca-Cola®
  • 3.5 Tablespoon flour
  • 1 Cup coffee cream or undiluted evaporated milk
  • 1 Teaspoon salt
  • .125 Teaspoon white pepper
  • 1/2 Cup Celery tops
  • 3 Cup Hot cooked rice


  • Total Time: 1 hr 20 min
  • Prep Time: 15 min
  • Cook Time: 1 hr 5 min
  1. Rinse chicken and cook in boiling salted water with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain, saving strained broth. Remove chicken from bones and cut into 1/2-inch pieces to measure about 2 1/2 cups. Melt butter in skillet. Add peeled and diced apple, thinly sliced onion and curry powder, and sauté for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth and Coca-Cola. Mix flour with the cream, stirring until smooth. Add this mixture with the salt and pepper to the onion-apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasonings. Add chicken and turn into a covered container to chill overnight. Reheat in top of double boiler over hot water and serve on hot cooked rice with a selection of condiments.

Makes 6 servings.

Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onion, raisins, sweet pickle relish, chutney, chow chow or lime wedges.