Stuffed Chickens in a Curry Sauce

A very special dish for special occasions. The recipe calls for two whole chickens, which are then stuffed with a curry and rice stuffing and cooked in a savoury curry sauce. If you cook the chickens the day before, the flavours will have time to develop and the result will be spectacular when they are reheated the following day. The recipe comes from Mrs Kleynhans of Boksburg, South Africa who donated this recipe to the Huisgenoot Magazine published in Winning Recipes.
Notes: Any extra rice I spread around chicken. Try to cut back some what on the butter, as there is a lot of fat in this recipe which will be made worse if your chicken is a fatty one. Do not use a harsh chutney but a mild one for this dish.
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These days the chickens are so fatty so try to cut back on the fat

Ingredients:
2 chickens, about 1.5kg each
Curry Sauce:
90 g (100 ml) butter or margarine
2 fairly small onions, chopped
25 g (50 ml) medium curry powder, or more to taste (I use 70ml)
30 ml Cake flour
1 Liter Chicken Stock (about 3 chicken stock cubes)
30 ml soft brown sugar
30 ml apricot or peach chutney (Mrs HS Balls Original Chutney – South Africa)
5 ml salt
Juice of 1/2 lemon
Rice Stuffing:
200 g (250 ml) uncooked rice
50 g (60ml) butter or margarine
2 fairly small onions, finely chopped
20 ml medium curry powder
5 ml salt
Method:
Wash the chickens in cold water and dry them with absorbent paper.
Melt the butter or margarine for the curry sauce in a medium-sized saucepan. Saute the onions lightly for 5 minutes. Stir in the curry powder and saute for another 5 minutes. Stir in the cake four, and then gradually add the chicken stock. Bring the mixture to the boil, add the brown sugar, chutney, salt and lemon juice. Cover the saucepan and simmer the sauce over very low heat for half an hour.
Rapidly boil the rice for the stuffing for 5 minutes, then drain. Melt the butter or margarine in a small pan, add the onions and saute them lightly until soft. Stir in the curry powder, then the rice. Season the stuffing with salt and stir well.
Spoon the stuffing into the body and neck cavities of the chickens and sew up the openings or secure them with toothpicks. Do not stuff the chickens too tightly, as the rice needs room to expand. Place the chickens in a large casserole dish with a lid. Strain the curry sauce over the chickens and cover the casserole.
Bake the chickens at 160 deg C (325F) for 3 – 4 hours; the oven need not be reheated. Baste the chickens occasionally with the curry sauce in the dish. Serve with Sweet Boer Pumpkin, curried potatoes and green beans. – Enjoy!
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