- Serves: 4
- Cook Time: 1 hour 55 minutes
- Prep Time: 30 minutes
- Effort: medium
- 2 guinea fowl
- 1 tbsp olive oil
For the piquant banana and curry sauce
- 40 g butter
- 1 leek, white part only, chopped
- 1/2 onion, chopped
- 10 cardamom pods
- 1 tsp coriander seeds, crushed
- 1 banana
- 4 tomatoes, quartered
- 4 tsp medium strength curry powder
- 1 tsp cumin seeds, crushed
- 1 cans coconut milk
- 250 ml stock, game or chicken
- 200 ml double cream, (optional)
For the spicy potatoes
- 500 g potatoes, peeled
- 2 tbsp olive oil
- 2 shallots, finely sliced
- 4 cloves garlic, finely chopped
- 4 tomatoes, sliced
- 1 tsp strands saffron
- 8 lime leaves
- 6 cardamom seeds
- 1 tsp ground cumin
- 2 tbsp chopped coriander, leaves and stems
- 1 tsp garam masala
- 1 tsp sugar
For the cabbage and parsnip
- 1/2 Savoy cabbage, central core removed and leaves finely shredded
- 1 large parsnip
- 3 tbsp olive oil
- 1 clove garlic, finely chopped
- 60 g butter
1. To prepare the guinea fowl; remove the wishbone. Remove the guinea fowl breasts from the bird and try to keep the wing bone attached. Cut and scrape the meat down to expose a clean bone. Leave covered until required.
2. To make the sauce; heat the butter in a large pan and cook the leek and onion until softened.
3. Add the cardamom pods, coriander seeds, banana and tomatoes and cook for a further 2 minutes.
4. Add the curry powder and crushed cumin seeds and cook for another 2 minutes.
5. Add the coconut milk and stock and continue cooking for 45 minutes or until well reduced.
6. Sieve the mixture, pushing the vegetables through with a spoon.
7. Reheat the sauce and season. to taste with salt and pepper. Leave to stand for 5 minutes.
8. To make the spicy potatoes; cook in boiling salted water until just tender, drain well.
9. Heat the oil in a large frying pan and cook the shallots and garlic over a low heat for 2 minutes.
10. Add the tomatoes, saffron strands, lime leaves, cardamom seeds, cumin, coriander, garam masala and sugar. Cook over a low heat for 10 minutes stirring occasionally.
11. Add the potatoes and season well with salt and pepper.
12. To make the cabbage and parsnip; cook the shredded cabbage leaves in just enough boiling salted water to cover for 1 minute. Drain and refresh in cold water, then drain well and squeeze out all the water.
13. Cut the parsnip into tiny dice.
14. Heat the olive oil in a frying pan and cook the diced parsnip until golden. Remove from the pan and set aside.
15. Heat the butter in a pan and add the garlic. Cook for a few minutes until softened, and then add the cabbage and parsnip to the pan. Season well with salt and pepper.
16. Add the cream (if using) to the curry sauce and reheat gently.
17. Preheat the oven to 200C/gas 6
18. To cook the guinea fowl; heat the oil in a frying pan and cook the guinea fowl skin side down for five minutes. Turn and cook for 3 minutes.
19. Remove from the pan and place on a baking tray. Put in the oven for 3 minutes. Cut the meat into slices.
20. To serve; pour the curry sauce onto a heated serving plate. Place the spicy potatoes on top and pile the sliced guinea fowl on top. Garnish with chervil. Serve with the cabbage and parsnip.
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