- 2 tsp oil
- 2 cloves garlic -- crushed
- 1 Onion -- finely chopped
- 1 tsp fennel seed
- 1/2 tsp chili pepper -- crushed
- 1/2 tsp ground cinnamon
- 8 ozs ground Pork
- 2 tbl peanuts, oil-roasted—finely chopped
- 2 tbl long-grain rice -- uncooked
- 3/4 c coconut cream
- 1 tbl fresh mint -- chopped
- 2 chickens
- 1 2/3 cu coconut cream
- 2 c water
- 2 tsps sauce
- 1 tsp curry powder
- 2 red chiles—chopped
- peanuts -- chopped (extra)
- Heat the oil in a wok or a frying pan, add the garlic, Onion, fennel seeds, chilli and cinnamon stir fry until aromatic. Add the ground Pork, stir fry until the Pork has changed colour. Stir in the peanuts and rice, stir until combined. Add the coconut cream, bring to the boil, cover, reduce heat to low, cook for 10 minutes, remove the lid and stir in the mint; cool.
- Spoon this stuffing mixture into the cavities of the chickens, forcing any remaining stuffing under the skin around the necks. Sew the cavity openings or secure with toothpicks. Secure the legs with kitchen string and tuck the wings behind the backs.
- Combine the extra coconut cream, water, sauce and curry powder in saucepan large enough to just fit both chickens, Bring to the boil, add chickens, simmer covered for about 45 minutes or until the chickens are cooked through. Turn the chickens once during cooking.
- Remove the chickens from the pan, keep warm. Return the pan to the heat, simmer the pan juices uncovered over medium heat for about 15 minutes or until thickened slightly and reduced to about 1 1/2 cups liquid- the mixture will form a light sauce. Using sharp kitchen scissors and a sharp knife, cut down the centers of the chickens. Serve with the sauce, sprinkle with the sliced chillies and extra chopped peanuts if preferred.
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