Stuffed Chicken in Curry Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
|
This curry stuffing is sufficient for 2 chickens which is cooked in a tasty curry sauce. This dish is even better when prepared a day ahead as the flavours mix together and will be even tastier heated up the next day. I serve this with plain white rice on the side as the curry sauce is just delicious, not spicy at all. An impressive dish for guests. 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 |
Directions:
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.
|
|