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1
Rinse chickens in cold water and dry with paper towel.
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2
Melt butter for curry sauce in a pot and braise onions for 5 minutes.
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3
Add curry powder and cook a further 5 minutes.
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4
Add the flour and then gradually add the chicken stock.
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5
Bring the mixture to the boil and add the sugar, chutney, salt and lemon juice.
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6
Cover and cook the sauce for half an hour on very low heat.
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7
Boil the rice for the filling for 5 minutes and drain.
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8
Braise the onions in the butter until soft, adding curry powder and rice, then salt.
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9
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.
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10
Place the chickens in a casserole dish with a lid.
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11
Pour the curry sauce through a strainer or sieve over the chickens and cover.
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12
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.
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13
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)-
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14
I do not bother to strain the sauce, and serve extra sauce in a jug on the side.
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15
If I am in a hurry I do not make the rice stuffing - cook at 180 C for about 2 hours.
