2 1/2 lb Chicken breasts or a

           Chicken, cut-up
           Water
           Salt
           Celery tops
      3 tb Butter or margarine

      1    Tart apple, peeled

           And 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 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