SAUCE FOR STUFFED CHICKEN RECIPES

Name: Stuffed Chicken in Curry Sauce
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 , 6 serving(s)
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

STUFFED CHICKEN IN CURRY SAUCE RECIPE - FOOD.COM

Stuffed Chicken in Curry Sauce Recipe - Food.com image

This recipe is sufficient for 2 chickens, stuffed with a curried rice stuffing and cooked in a tasty curry sauce. This dish is even better when prepared a day ahead as the flavours mix together and will be even tastier heated up the next day.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 6 , 6 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 1373.6, FatContent 92.5, SaturatedFatContent 32.8, CholesterolContent 380, SodiumContent 1507.3, CarbohydrateContent 46.8, FiberContent 3.2, SugarContent 9.4, ProteinContent 84.5

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE RECIPE: HOW …

Stuffed Chicken Breast with Mushroom Sauce Recipe: How … image

"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
Salt and pepper to taste
1 package (6 ounces) chicken stuffing mix
1/2 cup chopped pecans
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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