Curried chicken

A sweet curry with a fruity flavor from Indonesia.

Ingredients

3 pounds chicken (cut up in pieces)
2 tablespoons cooking oil
  salt (to taste)
  pepper (ground black pepper, to taste)
1 cup orange juice
1⁄3 cup raisin (seddles, or currants)
3 tablespoons chutney
2 tablespoons curry paste (or to taste)
1⁄2 teaspoon cinnamon (ground)
4 sweet potato (peeled and sliced crosswise into 1 inch thick pieces )
  water (for juices and corn starch)
2 teaspoons cornstarch (mixed with a little cold water)
1 can tangerine (or mandarin segments, 11 oz can)
2 banana (peeled and sliced thick)
1⁄2 cup almond (toasted and slivered)

Instructions

Heat oil in a pan. Brown chicken in oil on all sides, drain, return to skillet and sprinkle with salt and pepper.

Mix orange juice, raisins, chutney, curry and ground cinnamon in a bowl.    

Add sweet potato to the pan and pour in juice mixture to cover all items.  

Bring to a boil and reduce heat. Simmer, covered for 30-40 min, or until chicken and sweet potatoes are tender.

Remove chicken and sweet potato from heat and arrange on a serving tray.

Skim fat from pan juices. Measure pan juices and add water to make 1 1/2 cups. Pour into a saucepan.

Mix cornstarch with cold water and add to the saucepan with the juices. Stir and cook till thick and bubbly.

Add drained oranges and bannas. Pour entire mixture over chicken and sweet potatoes.

Garnish with almonds and serve.

Yield
4 servings
Preparation time 15 minutes
Cooking time 40 minutes
Total time
55 minutes

Notes

This fuity curried chicken is great with cooked long grain rice.

Source

Indonesian cuisine

moderate, poultry
main course, dinner
Indonesian food recipes
Food in Asia