3 lbs. frying chicken, cut up
2 tbsp. cooking oil
1 tsp. salt
1 tsp. curry powder
1/2 tsp. ginger
1 clove garlic, minced
1/2 c. seedless raisins
1 c. orange juice
1 tbsp. cornstarch
1 tbsp. sugar
1 c. uncooked rice
1/2 c. chopped cashews
2 tsp. grated orange rind
Chutney (optional)

Brown chicken pieces in oil in 10 inch skillet; drain off fat. Sprinkle with salt, curry, ginger, garlic, and raisins. Combine juice, cornstarch, and sugar; mix until free of lumps. Pour over chicken. Cover and cook over low heat, turning several times until tender, about 45 minutes. Meanwhile, cook rice according to package directions. Remove chicken to serving platter; simmer sauce to thicken, if desired, and spoon over chicken. Stir nuts and rind into rice and serve with chicken. Serves 6. Serve with chuntey, if desired.