Slow roast stuffed chicken in curry sauce

The curry flavours infuse this roast chicken. The gravy which forms is beyond delicious. Serve with more Spekko Long Grain Parboiled Rice

• Serves: 4
• Difficulty: medium
• Prep time: 10 -30 minutes
• Cooking time: 2 hours

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Ingredients

Curry sauce

• 30 ml (2 tbsp) butter
• 1 small onion, chopped
• 20 ml (4 tsp) mild curry powder
• 15 ml (1 tbsp) cake flour
• 500 ml (2 cups) chicken stock
• 15 ml (1 tbsp) brown sugar
• 15 ml (1 tbsp) chutney
• 2,5 ml (½ tsp) salt
• juice of 1 lemon

Rice Stuffing

• 125 ml (½ cup) Spekko Parboiled Long Grain Rice
• 30 ml (2 tbsp) butter
• 1 small onion, chopped
• 10 ml (2 tsp) mild curry powder
• 2,5 ml (½ tsp) salt
• 1,5 kg whole chicken

Method

1. Curry sauce: Melt butter in a saucepan. Sauté onion until golden and translucent. Add curry powder and sauté for a few minutes.
2. Stir in cake flour and gradually add chicken stock. Bring to the boil, add sugar, chutney, salt and lemon juice. Reduce heat, cover and simmer 20 minutes or until thickened and stir every now and then.
3. Preheat oven to 160 °C.
4. Rice stuffing: Place rice in a small saucepan, cover with water and boil for only 5 minutes. The rice will not be cooked. Drain well.
5. Melt butter in a small pan, add onion and sauté lightly until soft. Stir in curry powder and rice. Season with salt and stir well.
6. Spoon stuffing into body and neck cavity and secure openings with toothpicks. Do not stuff the chicken too tightly as the rice needs space to expand.
7. Place chicken in an ovenproof dish with a lid. Pour curry sauce over chicken and cover with the lid. Bake for about 2 hours or until the chicken is cooked. Baste the chicken occasionally with the curry sauce in the dish. Serve hot.