Categories: Poultry, Indian 
      Yield: 6 servings 
  
  2 1/2 lb Chicken breasts, OR 
           - a chicken, cut-up 
           Water 
           Salt 
           Celery tops 
      3 tb Butter or margarine 
      1 md Tart apple, peeled & diced 
      1 md Onion, thinly sliced 
      1 tb Curry powder (or more for 
           - experienced palates) 
    1/3 c  Raisins 
      1 c  Chicken broth 
    1/2 c  COCA-COLA 
  3 1/2 tb Flour 
      1 c  Coffee cream, OR undiluted 
           - evaporated milk 
      1 ts Salt 
    1/8 ts White pepper 
           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 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the 
  butter/margarine. Add the apple, onion, and curry powder and saute for 5 
  minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken 
  broth, and the Coca-Cola.  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 (See NOTE 
  below). 
  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.