CURRIED CHICKEN PLATTER

      Title: CURRIED CHICKEN PLATTER
  Categories: Indonesian, Chicken
       Yield: 6 Servings
  
       3 lb Fryer, cut up
       2 tb Cooking oil
            Salt
            Pepper
       1 c  Orange Juice
     1/3 c  Currants or raisine
       3 tb Chopped Chutney
       2 tb Curry powder
     1/2 ts Grounnd cinnamon
     1/2 ts Ground red pepper
       4    Med sweet potatoes*
       1 tb Cold water
       2 ts Cornstarch
      11 oz Can Mandarin Oranges
       2    Bannanas
     1/2 c  Toasted slivered almonds
  
   * Peeled and sliced crosswise into 1 inch thick pieces Brown chicken
   in oil on all sides, drain, return to skillet and sprinkle with Salt
   and Pepper. Mix Oraage juice, Currants, Chutney, Curry, Groound
   cinnamon and Red pepper in a bowl.  Add Sweet potato to GÃ&ŸéAòog6our
   in Juice mixture to cover all items. Bring to a boil and reduce heat.
   Simmer, covered for 30-40 min (until chicken and potatoes are
   tender). Remove from heat and arrange on platter, skim fat from pan
   juices. Measure pan juices and add water to make 1 1/2 cups. Combine
   cold water and cornstarch and add to Juices. Stir and cook till thick
   and bubbly. Add drained oranges and bannas. Pour entire mixture over
   chicken and potatoes. Serve over rice.
[ add our full cookbook to your website ] [ Search The Cookbook ]