Zucchini Chicken Curry

Zucchini Chicken Curry

12 cups water
1 tsp. salt
2-3 lbs. chicken breasts
2 celery stalks, sliced
1 medium onion, diced
2 medium Gala apples (or any tart apple), peeled and diced
2 medium zucchini, peeled and diced
1 Tbsp. curry powder (add more only after tasting)
4 Tbsp. butter, divided
1/3 cup raisins (golden or regular)
1.5 cups chicken broth
1/2 cup root beer or Coca-cola (no diet)
3 Tbsp. flour
1 cup evaporated milk, undiluted (or coconut milk)
1 tsp. salt
1/8 tsp. white or black pepper
Cooked rice
Condiments: raisins, grated coconut, lime wedges

In a large pot, add water and salt and bring to a boil.  Add chicken and sliced celery.  (If chicken is frozen, boil for 20 mins before adding celery.)  Reduce heat, cover and simmer until the chicken is tender, about 20 mins.  Cut up the cooked chicken and set aside.  Reserve 1.5 cups of the chicken broth; set aside.

In a large skillet, melt 1 Tbsp. butter; sauté diced onions for 2-3 mins.  Move to a separate bowl.  Dice apples and zucchini and add to onions.  Add curry powder.  In the skillet, melt the remaining 3 Tbsp. butter and add the apples/zucchini/onion mixture.  Sauté for 5 minutes, stirring often.

In a bowl, combine the raisins, reserved chicken broth, and soda of your choice.  Add to the skillet and cook for 2 minutes.

Mix the flour into the evaporated (or coconut) milk, whisking to remove any lumps.  Add the salt and pepper.  When smooth, add to the skillet and stir.  Cook over low heat until mixture is creamy and thick.  Season to taste.  Add the cooked chicken and celery.

Serve over rice with any of the condiments desired.

Serves 4-6.

Recipe from the book How to Stuff a Wild Zucchini.