---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Indian
       Yield: 6 servings
   2 1/2 lb Chicken breasts, OR
            - a chicken, cut-up
            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
   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.