Whole chicken with a curry flavour

Recipe from: 10/28/1993 12:00:00 AM
Ingredients 17
Servings 4
Time 20-25 min

Ingredients

  • 1
    whole chicken, cleaned
  • salt and pepper
  • FILLING
  • 1
    onion, sliced
  • oil
  • 5
    ml
    curry powder
  • 3
    hard-boiled eggs, finely chopped
  • 30
    ml
    whole almonds
  • 30
    ml
    raisins
  • 15
    ml
    chopped parsley
  • SAUCE
  • 1
    onion, sliced
  • 3
    cloves garlic, crushed
  • 25
    ml
    mild curry powder
  • 5
    ml
    garam masala
  • 60
    ml
    coconut
  • 250
    ml
    plain yoghurt
 

Method

1 1/2 - 2 hours
 
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.
 

Read more on: poultry
 

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