STUFFED CHICKEN IN CURRY SAUCE

Steps:

• 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 and rice, then 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: This is rustic food, perfect family meal on a cold winters day, served with extra white rice (as the stuffing is not alot, but worth making as the taste is beautiful)-
• I do not bother to strain the sauce, and serve extra sauce in a jug on the side.
• If I am in a hurry I do not make the rice stuffing - cook at 180 C for about 2 hours.