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Curried Chicken Platter

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      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.
 
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