Stuffed Chicken in Curry Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
2 chickens
- Serves:
- 6-8
ingredients
- 2 roasting chickens, appox. 1 5 kg in weight
-
Ingredients for Curry Sauce
- 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
-
Stuffing Ingredients
- 200 g uncooked rice
- 50 g butter
- 2 onions, chopped
- 20 ml mild curry powder
- 5 ml salt
directions
- Rinse chickens in cold water and dry with paper towel.
- Melt butter for curry sauce in a pot and braise onions for 5 minutes.
- Add curry powder and cook a further 5 minutes.
- Add the flour and then gradually add the chicken stock.
- Bring the mixture to the boil and add the sugar, chutney, salt and lemon juice.
- Cover and cook the sauce for half an hour on very low heat.
- Boil the rice for the filling for 5 minutes and drain.
- Braise the onions in the butter until soft, adding curry powder, rice and salt.
- Put this filling into the chicken cavity, stuffing the neck cavity as well.
- Do not overstuff, as the rice will expand during cooking.
- Close up the cavity with toothpicks.
- Place the chickens in a casserole dish with a lid.
- Pour the curry sauce through a strainer or sieve over the chickens and cover.
- Bake in a 160 C oven for 3 to 4 hours. No need to pre- heat the oven.
- Baste the chickens with the sauce during cooking.
- Note: I do not bother straining the sauce as I like it nice and rustic.
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RECIPE SUBMITTED BY
Good Looking Cooking
Australia