Name: Whole chicken with a curry flavour
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Cuisine: African
Ingredients: 1.00 whole chicken cleaned; salt and freshly ground black pepper; 1.00 onion sliced; oil; 5.00 ml curry powder; 3.00 eggs hard-boiled, finely chopped; 30.00 ml almonds whole; 30.00 ml raisins; 15.00 ml fresh parsley chopped; 1.00 onion sliced; 3.00 garlic cloves, crushed; 25.00 ml curry powder mild; 5.00 ml garam masala; 60.00 ml coconut; 250.00 ml yoghurt plain

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Ingredients (15)

1.00	whole chicken — cleaned
	salt and freshly ground black pepper

FILLING

1.00	onion — sliced
	oil
5.00 ml	curry powder
3.00	eggs — hard-boiled, finely chopped
30.00 ml	almonds — whole
30.00 ml	raisins
15.00 ml	fresh parsley — chopped

SAUCE

1.00	onion — sliced
3.00	garlic — cloves, crushed
25.00 ml	curry powder — mild
5.00 ml	garam masala
60.00 ml	coconut
250.00 ml	yoghurt — plain

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Method:

Preheat the oven to 180 ºC (350 ºF). Season the chicken well inside and out with salt and pepper. Sauté the onion in a little heated oil until soft. Add the curry powder and stir-fry for another minute. Cool. Add the remaining filling ingredients and mix well. Season well with salt and pepper and stuff the chicken with the mixture. Secure the opening and truss the chicken. Rub the outside of the chicken with about 30 ml butter and place the chicken in an ovenproof dish.
Sauté the onion and garlic in a little oil until soft. Add the seasonings and coconut and stir-fry for about a minute. Add the yoghurt and mix well. Pour over the chicken, cover and bake for about one and a half to two hours until the chicken is done and golden brown on the outside. Remove the lid about 20 minutes before the end of the cooking time to allow the chicken to brown. (The chicken is done when the meat juices run clear and are no longer pink when the chicken is pierced with a testing skewer in the thickest part of the thigh.)
Serves 4-6.