INGREDIENTS

INSTRUCTIONS

To prepare the chickens:  Preheat the oven to 350 degrees F.  Remove
the tough outside layer of the lemongrass stalk and cut off  the root
end and the dry top. Starting from the root end, cut the  most tender,
bulb-like part of the stalk into thin diagonal slices.  Combine the
lemongrass, ginger, and garlic and divide between the  cavities of the
two chickens. Turn the chickens breast down on a  plate so that the
seasonings fall against the inside of the breasts.  Insert a vertical
poultry roaster into each chicken and stand  upright. Tie the legs
together with cotton string and tuck the wings  behind the breast. Set
the chickens in a 9 by 13-inch baking dish.  If you don't have a
vertical roaster, lay the chickens on a rack in a  roasting pan. Tie
the legs together with cotton string and tuck the  wings behind the
breast.  Whichever roasting method you are using, pour 1 1/2 cups of
warm  water into the bottom of the baking dish. Bake in the preheated
oven  for 45 minutes to 1 hour, or until the chickens reach 140
degrees F in the thickest part of the thigh. (The chickens in the
roasting pan may take an extra 10 minutes.) Remove from the oven and
set aside for 10 minutes. The final internal temperature should be  160
degrees F.  To prepare the sauce:  Warm the oil in a medium saucepan
over medium heat. Saute the onion  and the India Ethmix until the onion
is soft and translucent, about 5  minutes. Stir in the ginger, garlic,
and lemon grass, and cook for 3  more minutes.  Add the chicken stock
and pineapple juice concentrate, stirring to  incorporate. Cook for an
additional 3 minutes. Strain the sauce  through a sieve into a small
saucepan using a puree press or the back  of a spoon.  Whisk together
the yogurt cheese, coconut extract, and Thai fish  sauce in a 2-cup
glass measure. Pour a little of the hot pineapple  sauce into the
yogurt mixture and stir to warm the yogurt cheese. Add  the tempered
yogurt cheese to the sauce and whisk until smooth. Cover  and set aside
to keep warm.  To assemble the dish:  Remove the chickens from the
roasting pan and pour the cooking juices  into a fat strainer. Remove
the vertical roasters if you were using  them. Remove and discard the
skin. Cut the legs and breast meat away  from the carcasses. Put aside
1 leg and 1 breast for another meal.  Slice the meat from the remaining
breasts and legs and arrange on a  warmed plate. Cover and keep warm.
Pour the de-fatted pan juices into a small saucepan and boil
vigorously until the liquid is reduced to about 1/4 cup. Allow to  cool
for a minute, then stir into the curry sauce.  Arrange slices of
chicken on a warmed plate and spoon curry sauce  over the meat.  Yield:
6 servings  Recipe by: Cooking Live Show #CL8980  Posted to MC-Recipe
Digest V1 #846 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on
Oct 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 551
Calories From Fat: 49
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 774.2mg
Potassium: 2482.5mg
Carbohydrates: 115.5g
Fiber: 11.6g
Sugar: 93.3g
Protein: 19.9g