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Ingredients:
3 lb Fryer, cut up
2 tbsp Cooking oil
1/2 tsp Salt
1/2 tsp  Pepper
1 cup Orange Juice
1/3 cup Currants or raisine
3 tbsp Chopped Chutney
2 tbsp Curry powder
1/2 tsp Grounnd cinnamon
1/2 tsp Ground red pepper
4 Med weet potatoes
1 tbsp Cold water
2 tsp Cornstarch
11 oz Can Mandarin Oranges
1/2 cup  Toasted slivered almonds

Preparation:
1.  Peeled and sliced sweet potstoes crosswise into 1 inch thick pieces. Brown chicken in oil on all sides, drain, return to skillet and sprinkle with Salt and Pepper.

2.  Mix orange juice, currants, chutney, curry, cinnamon and red pepper in a bowl.  Add sweet potato to in suace mixture. Bring to a boil and reduce heat. Simmer, covered for 30-40 min (until chicken and potatoes are tender).

3.  Remove from heat and arrange on platter, skim fat from pan sauce. Measure pan sauce and add water to make 1  1/2 cups.  Combine cold water and cornstarch  and add to the sauce. Stir and cook till thick and bubbly. Add drained oranges.  Pour entire mixture over chicken and potatoes.

4.  Serve over rice.  Garnish with toasted slivered almonds.