Sun Sep 11, 2016 9:20 pm by 
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2 1/2 lbs chicken breasts, cut into 1 1/2in strips
water
salt
celery tops
3 tbs margarine
1 tart apple, peeled and diced
1 onion, thinly sliced
1 tbs curry powder
1/3 cups raisins
1 cup chicken broth
1/2 cups Coca-Cola
3 1/2 tbs flour
1 cup evaporated milk
1 tsp salt
1/4 tsp pepper
8 servings rice cooked to package directions
Cook chicken and a few celery tops in a large pot of boiling salted water. Cover, reduce heat to simmer and cook 45 minutes. In a large skillet, melt the margarine and add apple, onion, and curry powder.
Sauté for 5 minutes. Stir in raisins, chicken broth.In a medium pot, mix flour with cream.
Stir until smooth. Add salt, pepper, and apple/onion mixture. Cook over low heat until thick and creamy.
Add rained cooked chicken. Cool and pour into gallon double zip-lock. Store in cooler overnight.
Reheat slowly and serve over cooked rice.
2 1/2 lbs chicken breasts, cut into 1 1/2in strips
water
salt
celery tops
3 tbs margarine
1 tart apple, peeled and diced
1 onion, thinly sliced
1 tbs curry powder
1/3 cups raisins
1 cup chicken broth
1/2 cups Coca-Cola
3 1/2 tbs flour
1 cup evaporated milk
1 tsp salt
1/4 tsp pepper
8 servings rice cooked to package directions
Cook chicken and a few celery tops in a large pot of boiling salted water. Cover, reduce heat to simmer and cook 45 minutes. In a large skillet, melt the margarine and add apple, onion, and curry powder.
Sauté for 5 minutes. Stir in raisins, chicken broth.In a medium pot, mix flour with cream.
Stir until smooth. Add salt, pepper, and apple/onion mixture. Cook over low heat until thick and creamy.
Add rained cooked chicken. Cool and pour into gallon double zip-lock. Store in cooler overnight.
Reheat slowly and serve over cooked rice.
