Recipe - Curried Chicken Platter

3 pound Fryer, cut up
2 tablespoon Cooking oil
Salt
Pepper
1 cup Orange Juice
1/3 cup Currants or raisine
3 tablespoon Chopped Chutney
2 tablespoon Curry powder
One half teaspoon Grounnd cinnamon
One half teaspoon Ground red pepper
4 Med sweet potatoes*
1 tablespoon Cold water
2 teaspoon Cornstarch
11 ounce Can Mandarin Oranges
2 Bannanas
One half cup Toasted slivered almonds

* Peeled and cut or sliced up 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 3040 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini