Stuffed Chicken In Curry Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 roasting chickens, appox. 1 5 kg in weight
• 90 g butter
• 2 small onions, chopped
• 25 g mild curry powder (to taste)
• 30 ml flour
• 1 liter chicken stock
• 30 ml soft brown sugar
• 30 ml apricot chutney
• 5 ml salt
• 1/2 lemon, juice of
• 200 g uncooked rice
• 50 g butter
• 2 onions, chopped
• 20 ml mild curry powder
• 5 ml salt

Recipe

• 1 rinse chickens in cold water and dry with paper towel.
• 2 melt butter for curry sauce in a pot and braise onions for 5 minutes.
• 3 add curry powder and cook a further 5 minutes.
• 4 add the flour and then gradually add the chicken stock.
• 5 bring the mixture to the boil and add the sugar, chutney, salt and lemon juice.
• 6 cover and cook the sauce for half an hour on very low heat.
• 7 boil the rice for the filling for 5 minutes and drain.
• 8 braise the onions in the butter until soft, adding curry powder, rice and salt.
• 9 put this filling into the chicken cavity, stuffing the neck cavity as well.
• 10 do not overstuff, as the rice will expand during cooking.
• 11 close up the cavity with toothpicks.
• 12 place the chickens in a casserole dish with a lid.
• 13 pour the curry sauce through a strainer or sieve over the chickens and cover.
• 14 bake in a 160 c oven for 3 to 4 hours. no need to pre- heat the oven.
• 15 baste the chickens with the sauce during cooking.
• 16 note: i do not bother straining the sauce as i like it nice and rustic.