---------- Recipe via Meal-Master (tm) v8.02
  
       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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