Recipe info Category: Ethnic/Asia & Pacific Ocean Recipe: Curried Chicken Platter Rating: 4.00 Contributor: n/a

Curried Chicken Platter 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 Peel and slice chicken crosswise into 1 inch thick pieces. Brown chicken in oil on all sides, drain, return to skillet and sprinkle with Salt and Pepper. Mix Orange juice, Currants, Chutney, Curry, ground cinnamon and Red pepper in a bowl. Add chopped sweet potatos to mixture. Put mixture in a skillet with chiken and continue to cook. Bring curry 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 bananas. Pour entire mixture over curry chicken and potatoes. Serve over rice.

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