Kadai guinea fowl and wild mushrooms
In this recipe, chef Peter Joseph pairs roasted guinea fowl breast with wild mushrooms simmered with tomatoes, onion and peppers and freshly ground spices. The dish takes its name from the pan it's typically cooked in - a kadai, also known as a karahi. A heavy, flat-bottomed wok makes a good substitute
Ingredients
Metric
Imperial
Guinea Fowl
- 2 guinea fowl breasts, deboned
- 1 tsp ginger-garlic paste
- 1/4 tsp ground turmeric
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp garam masala
- 2 tbsp of olive oil, plus extra for the pan
- 1 tbsp of lemon juice
- salt
Wild Mushroom Sauce
- 2 tbsp of olive oil
- 1 tsp ginger-garlic paste
- 1/4 medium red onion, roughly chopped
- 1/4 red pepper, roughly chopped
- 1/4 green pepper, roughly chopped
- 120ml of tinned plum tomatoes, pureed, or 2 medium fresh tomatoes, pureed
- 6 black peppercorns
- 10 coriander seeds
- 1 pinch of cumin seeds
- 1/2 dried red chilli
- 100g of wild mushrooms, cleaned
- 2 tbsp of double cream
- 2 tbsp of fresh coriander
- naan bread, or rice, for serving
Method
First, marinade the guinea fowl. Mix together the ginger-garlic paste, turmeric, Kashmiri chilli powder, garam masala powder, olive oil, lemon juice and season with a pinch of salt. Add the guinea fowl, and mix well to combine, then leave to marinate for at least an hour
- 2 guinea fowl breasts, deboned
- 1 tsp ginger-garlic paste
- 1/4 tsp ground turmeric
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp garam masala
- 2 tbsp of olive oil
- 1 tbsp of lemon juice
- salt
Once the guinea fowl has finished marinating, heat up a frying pan over a medium heat and add a dash of olive oil. Once the oil is hot, add the guinea fowl and cook until browned on both sides and cooked through. Set aside to cool slightly and rest
While the guinea fowl rests, toast the black peppercorns, coriander seeds, cumin and red chilli on a dry pan until lightly browned and fragrant. Grind in a spice grinder or pestle and mortar
- 6 black peppercorns
- 10 coriander seeds
- 1 pinch of cumin seeds
- 1/2 dried red chilli
To make the sauce, heat up a kadai, wok or frying pan over a medium-high heat, then add the olive oil. Once hot, add the ginger-garlic paste, and sauté until fragrant
- 2 tbsp of olive oil
- 1 tsp ginger-garlic paste
Add the onion and red and green peppers. Cook for a minute, then add the wild mushrooms and mix well. Cook uncovered for around 4 minutes
- 1/4 medium red onion, roughly chopped
- 1/4 red pepper, roughly chopped
- 1/4 green pepper, roughly chopped
- 100g of wild mushrooms, cleaned
Add the tomato and cream to the onion and pepper mixture. Mix well, cover, and let cook for 3 more minutes, then add the toasted toasted spices and mix through
- 120ml of tinned plum tomatoes, pureed, or 2 medium fresh tomatoes, pureed
- 2 tbsp of double cream
Slice the slightly cooled guinea fowl breasts horizontally into 1cm thick strips
Turn the heat on the sauce down low. Add the guinea fowl to the sauce and mix well. Cook for a couple more minutes, or until the guinea fowl is warm
Garnish with chopped coriander, and serve with steamed rice or naan
- 2 tbsp of fresh coriander
- naan bread, or rice, for serving
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