INDIAN CHICKEN CURRY COCA-COLA
2 1/2 lb Chicken breasts or a For experienced palates)
Chicken, cut-up 1/3 c Raisins
Water 1 c Chicken broth
Salt 1/2 c COCA-COLA
Celery tops 3 1/2 tb Flour
3 tb Butter or margarine 1 c Coffee cream or undiluted
1 Tart apple, peeled Evaporated milk
And diced 1 ts Salt
1 md Onion, thinly sliced 1/8 ts White pepper
1 tb Curry powder (or more 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.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE
4 lg Poblano peppers 2 8 ozs chicken breasts,
1/4 c Onion, chopped Halved, deboned, and
1/2 lb Medium shrimp, lightly Pounded flat
Cooked, peeled, and chopped 2 ts White pepper
1/4 c Cilantro, chopped Salt, to taste
1/4 lb Monterey jack cheese, 12 6-in long strings
Shredded Oil, for frying
CREAMY SHRIMP SAUCE
3 Shallots, diced 1 lb Small shrimp
1 c White wine 2 c Whipping cream
1/2 c Fish stock or chicken broth 3/4 lb Butter
ROAST PEPPERS: Place poblano peppers under the broiler and char on all
sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub
off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp,
and cilantro until the shrimp are almost cooked, about 5 minutes. Place in
mixture in a bowl, add the cheese and set aside.
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
Season with salt and white pepper. Layer each breast with one pepper and 2
to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast
tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts,
one at a time, on all sides. Remove from heat, transfer to a oven-proof
dish and bake for 10 minutes until golden brown.
Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate
and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine
shallots and wine. Cook until reduced by three-fourths. Add stock/broth
and shrimp and cook until reduced by half. Add the cream and reduce again
by half. Whisk in the butter by tablespoons. Cook until butter melts and
sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose
Blvd, Houston, Texas -- 1-(713)-529-2409
11 lb (4 Med) Cut Up Fryers 4 qt Cold Water
3 tb Parsley Flakes 4 Med Carrots, Peeled &Chopped
4 ts Salt 1/2 ts Pepper
2 ts Basil
Combine all ingredients in a large kettle or Dutch Oven. Cover and cook
over high heat until water boils. Reduce heat and simmer until meat is
tender, about 1 1/2 hours. Remove from the heat. Strain broth and
refregerate until fat can be skimmed. Cool the chicken and remove the
bones and discard along with the skin. Put chicken into 6 1-pint
containers with 1/2 inch space at top. Pour skimmed chicken broth into six
more 1-pint containers leaving 1/2 inch space at top. Seal and label
containers with contents. Freeze and use within 3 months.
Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.
Chicken-Flavored Rice Mix
4 c Uncooked Long Grain Rice 4 tb Instant Chicken Bouillon
1 ts Salt 2 ts Dried Tarragon
2 ts Dried Parsley Flakes 1/4 ts White Pepper
Combine all ingredients in a large bowl. Stir until evenly distributed.
Put about 1 1/3 cups into three 1-pint containers and label as
Chicken-Flavored Rice Mix. Store in a cool, dry place and use within 6 to
Makes about 4 cups of mix.
CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with 2 cups
cold water and 1 T butter or margarine in a medium saucepan. Bring water
to a boil over high heat. Cover and reduce the heat and cook for 15 to 25
minutes, until liquid is absorbed.
Makes 4 to 6 servings.
2 tb Parsley Flakes 1 tb Ground Oregano
1 tb Ground Marjoram 1 tb Ground Thyme
2 ts Ground Rosemary 1 ts Garlic Salt
1 ts Onion Salt 1 tb Celery Salt
1 tb Ground Ginger 1 ts Pepper
1 ts Ground Sage 1 tb Paprika
Combine all ingredients in a small bowl and blend well. Spoon mixture into
a small airtight container and label as Chicken Coating Mix. Store in a
cool dry place and use within 6 months.
Makes about 1/2 Cup of mix
Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour, 1/4
cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water,
and 2 T vegetable oil in a medium bowl. Preheat the oven to 425 degrees F.
(220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken
in the batter that has been well blended. Place coated chicken pieces on a
baking sheet and bake uncovered 40 to 50 minutes, until golden brown and
VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well
blended, and fry in hot oil.
Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk,
sugar, baking powder and salt.