Curried Orange Chicken

Total Time: 5 hrs 52 mins Preparation Time: 10 mins Cook Time: 5 hrs 42 mins

Ingredients

• Servings: 8
• 2 whole chicken
• 400 ml chicken stock
• 125 ml wine
• 1 carrot, peeled and sliced into rings
• 1 bouquet garni (or rosemary, thyme, parsley and sage)
• 1 onion, chopped
• poultry seasoning
• crushed black pepper (don't forget to remove them afterwards!) or crushed peppercorn (don't forget to remove them afterwards!)
• 250 (1 cup) ml water
• 15 ml oil
• 2 medium onions, finely chopped
• 30 ml curry powder
• 10 ml tomato paste
• 125 ml wine
• chicken stock (from the roast chicken)
• 3 bay leaves
• 1 orange, juice and zest of
• salt
• 1 pinch cayenne pepper
• 60 ml marmalade
• 250 ml mayonnaise
• 125 ml cream, whipped
• 1 can apricot halves or 1 can peach halves in syrup
• 6 cups cooked basmati rice (to serve)

Recipe

• 1 place all the ingredients in a large roasting pan or casserole dish and cover.
• 2 bake at 180°c/350°f for 5 1/2 hours or until tender.
• 3 leave to cool in the liquid.
• 4 drain the liquid and set it aside to use in the curry sauce for the chicken stock.
• 5 de-bone the chicken and remove the skin.
• 6 break the chicken into bite-size pieces and set aside.
• 7 ---------forcurry sauce-----------.
• 8 sauté onions in oil for 3-4 minutes, add curry powder and cook for a further 2 minutes.
• 9 add tomato paste, wine, stock, bay leaf, orange peel, orange juice, seasoning and marmalade.
• 10 bring to the boil and simmer for 10 minutes.
• 11 add the mayonnaise and fold the whipped cream lightly into the warm sauce.
• 12 do not boil the sauce after you have added the cream and mayonnaise.
• 13 mix the chicken pieces with two- thirds of the creamy curry sauce.
• 14 --------assemblingthe dish------------.
• 15 place basmati rice on a platter and arrange the chicken pieces on top.
• 16 pour over the remaining curry sauce and garnish with peach or apricot halves.