Recipe details for
Chettinad guinea fowl
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Serves:
4 |
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Ingredients:
4 boned guinea fowl breasts
Salt
2 pinches turmeric
2 garlic cloves, peeled
1.25 cm / 1/2 in length fresh ginger
Juice of 1/2 lemon
2 tbsp vegetable oil
1/2 tsp mustard seeds
1 sprig curry leaves
1 medium red onion, chopped
1 medium tomato, chopped
1/2 lemon
Squeeze of lime juice.
For the chettinad masala:
2 tsp black peppercorns
6 cloves
1.25 cm / 1/2 in cinnamon stick
2 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp dried coconut, grated
2 whole red chillies
6 – 8 fried curry leaves
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Method:
Dry-roast the chettinad ingredients individually in a heavy-based hot pan until they are medium brown. Grind them together and mix with a little water to make a paste. Set aside.
Cut the guinea fowl breasts into thin strips, rub in a little salt and the turmeric. Chop the garlic and ginger finely, and pound to a smooth paste, adding a little water. Rub this into the chicken strips, followed by the lemon juice. Set the breasts aside for 30 minutes to marinate.
Heat the oil in a pan. Add the mustard seeds and, after a few seconds when they pop, add the curry leaves, then the onion and fry until golden brown. Add the chettinad masala and simmer for 2 minutes. Add the chopped tomato and cook a further 2 minutes, then put in the strips of guinea fowl and toss and stir-fry until done, about 2 minutes. Adjust seasoning and squeeze lime juice over.
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Alan McColm is QFOL's Restaurant Critic and Travel reviewer. Alan is working all over the country ... more
