Stuffed Chicken In Curry Sauce - cooking recipe

Ingredients

2 whole chickens, appox. 1 5 kg in weight
90 g butter
2 small onions, chopped
25 g mild curry powder (to taste)
30 ml flour
1 liter chicken stock
30 ml soft brown sugar
30 ml apricot chutney
5 ml salt
1/2 lemon, juice of
200 g uncooked rice
50 g butter
2 small onions, chopped
20 ml mild curry powder
5 ml salt

Preparation

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.