Charles Dobson's Secret Zucchini Chicken Curry Recipe (from How to Stuff a Wild Zucchini)

12 C WATER
1 TSP SALT
2-3 LBS CHICKEN BREAST
2 CELERY STALKS, sliced
1 MEDIUM ONION, diced
2 MEDIUM GALA APPLES (or any tart apple), pealed & diced
2 MEDIUM ZUCCHINI, peeled & diced
1 TBSP CURRY POWDER (add more only after tasting)
4 TBSP BUTTER divided
1/3 CUP RAISINS (may be golden or regular)
1 1/2 CUPS CHICKEN BROTH
1/2 CUP BARQ'S OR A&A=W ROOTBEER OR CAFFEINE-FREE COKE (no diet soda)
3 TBSP FLOUR
1 CUP OF EVAPORATED MILK, UNDILUTED OR COCONUT MILK
1 TSP SALT
1/8 TSP WHITE OR BLACK PEPPER
RICE COOKED
CONDIMENTS: SPICY MANGO CHUTNEY, 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 minutes before adding celery.) Reduce heat, cover and simmer until the chicken is tender, about 20 minutes. Cut up the cooked chicken and set aside. Reserve 1 1/2 Cups of chicken broth; set aside.

In a large skillet, melt 1 tbsp butter; saute diced onions for 2-3 minutes. Move to a separate bowl. Dice apples and zucchini and add to onions. Add curry powder. (I ended up using about 6 tbsp to suit my families tastes). In the skillet, melt the remaining 3tbsp butter and add the apple/ zucchini/ onion mixture. Saute 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 milk, whisking to remove any lumps. Add the salt & pepper. When smooth, add to the skillet and stir. cook over low heat until the 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.