Indian Chicken Curry
Submitted by cjh718
Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minThis is not your standard chicken curry. It’s a vintage American-style curry where cola sneaks into the sauce alongside sauteed apples and raisins, adding a subtle caramel sweetness that rounds out the curry powder beautifully.
The method matters here. You’re simmering the chicken from scratch with celery tops, which builds a flavorful broth that becomes the backbone of the sauce. That broth gets combined with the cola, then thickened with a flour and half-and-half slurry into something rich, creamy, and velvety.
Chilling the curry overnight is key. The flavors deepen and meld in ways that same-day serving just can’t match. Reheat gently in a double boiler (or a heatproof bowl set over simmering water) to keep the cream sauce from breaking.
The condiment bar is half the fun: grated coconut, chopped peanuts, chutney, raw onions, raisins, and lime wedges. Let everyone build their own bowl.
Pro Tips
- Use a tart apple like Granny Smith. It holds its shape during sauteing and cuts through the richness of the cream.
- White pepper keeps the sauce a clean, golden color. Black pepper works but will leave visible specks.
- Stir the flour into the half-and-half before adding to the pot. Dumping flour directly into hot liquid guarantees lumps.
- The overnight chill isn’t optional if you want the best flavor. Plan ahead.
Variations
- Add a squeeze of lime juice and a spoonful of mango chutney right before serving for a brighter, more complex sauce.
- Substitute coconut milk for the half-and-half for a dairy-free version with even more tropical flavor.
Ingredients
Directions
Rinse the chicken pieces.
In a pot of boiling water, cook the chicken with a few celery tops.
Cover and simmer for about 1 hour or until fork tender.
Drain and strain the broth; reserve.
Bone the chicken and cut into ½ inch pieces to measure about 2½ cups.
In a skillet, melt the butter.
Add the apple, onion and curry powder.
Sauté for 5 minutes, blending well.
Stir in raisins, 1 cup of the reserved chicken broth, and the Coca- Cola.
In a bowl, mix flour with the Half and Half, stirring until smooth.
Add the 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; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges.
Comments
