Curried chicken platter
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fryer, cut up |
| 2 | tablespoons | Cooking oil |
| Salt | ||
| Pepper | ||
| 1 | cup | Orange Juice |
| ⅓ | cup | Currants or raisine |
| 3 | tablespoons | Chopped Chutney |
| 2 | tablespoons | Curry powder |
| ½ | teaspoon | Grounnd cinnamon |
| ½ | teaspoon | Ground red pepper |
| 4 | Med sweet potatoes* | |
| 1 | tablespoon | Cold water |
| 2 | teaspoons | Cornstarch |
| 11 | ounces | Can Mandarin Oranges |
| 2 | Bannanas | |
| ½ | cup | Toasted slivered almonds |
Directions
* 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 ½ 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.