| Recipe info |
Category:
Ethnic/Asia & Pacific Ocean
Rating:
3.00
Contributor:
n/a
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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
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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1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
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Caramel Frosting
1/4 c Sweet cream or Half & Half
1 tb Butter
6 tb Brown sugar
1/4 ts Salt
2 c Confectioners' sugar
1 ts Vanilla
Mix cream, butter, brown
sugar and salt and place over low heat. Stir
until sugar is dissolved. Do not let boil!
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