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Curried chicken

A sweet curry with a fruity flavor from Indonesia.


3 lb chicken (cut up in pieces)
  salt (to taste)
  pepper (ground black pepper, to taste)
1⁄3 c raisin (seddles, or currants)
3 T chutney
2 T curry paste (or to taste)
1⁄2 t cinnamon (ground)
4 sweet potato (peeled and sliced crosswise into 1 inch thick pieces )
  water (for juices and corn starch)
2 t corn starch (mixed with a little cold water)
1 cn tangerine (or mandarin segments, 11 oz can)
2 banana (peeled and sliced thick)
1⁄2 c almond (toasted and slivered)


  1. Heat oil in a pan. Brown chicken in oil on all sides, drain, return to skillet and sprinkle with salt and pepper.
  2. Mix orange juice, raisins, chutney, curry and ground cinnamon in a bowl.    
  3. Add sweet potato to the pan and pour in juice mixture to cover all items.  
  4. Bring to a boil and reduce heat. Simmer, covered for 30-40 min, or until chicken and sweet potatoes are tender.
  5. Remove chicken and sweet potato from heat and arrange on a serving tray.
  6. Skim fat from pan juices. Measure pan juices and add water to make 1 1/2 cups. Pour into a saucepan.
  7. Mix cornstarch with cold water and add to the saucepan with the juices. Stir and cook till thick and bubbly.
  8. Add drained oranges and bannas. Pour entire mixture over chicken and sweet potatoes.
  9. Garnish with almonds and serve.
Total time
55 minutes
Cooking time
Preparation time
4 servings


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


Indonesian cuisine

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