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1
Position rack in center of oven and preheat to 350F.
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2
Mix oil and curry paste in small bowl.
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3
Rinse chickens; pat dry.
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4
Sprinkle inside and out with salt and pepper.
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5
Place apple, garlic, cilantro and mint in cavities of chickens, dividing equally.
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6
Rub curry mixture over chickens.
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7
Tie legs together.
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8
Place chickens in large roasting pan.
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9
Roast until meat thermometer inserted into thickest part of thigh registers 175F, basting occasionally, about 1 hour 15 minutes.
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10
Transfer chickens to platter.
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11
Tent with foil.
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12
Shake mustard seeds in medium skillet over low heat until color darkens and seeds begin to pop, about 2 minutes.
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13
Transfer mustard seeds to medium bowl.
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14
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
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15
Add shallots, thyme and brown sugar to skillet and saute until shallots are translucent, about 3 minutes.
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16
Add chicken stock, apple juice, wine and cinnamon sticks.
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17
Boil until mixture is reduced to 1 cup, about 20 minutes.
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18
Strain into medium saucepan.
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19
Bring jus to simmer.
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20
Add apple cider vinegar, toasted mustard seeds and remaining 4 tablespoons butter and whisk just until butter melts.
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21
Season with salt and pepper.
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22
Serve jus with chickens.
