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Guinea Fowl Curry

From Ben O'Donoghue, Sky Taste

Two guinea fowls (jointed for sautéing with the skin removed)
6 green chillies - four long fat ones and two short hot ones
8 cloves of garlic
2-3 lemons
2 tsp turmeric
1 tsp cumin seeds
Sunflower oil
2 medium onions chopped
Coriander seeds 2 tsp crushed
2 tspn cracked black pepper
12 curry leaves (fresh)
Fresh coriander
1/2 cucumber
100ml natural yoghurt

1. Puree the chillies in a food processor add a little oil if it does not puree. Place the chillies into a bowl with the chopped garlic, lemon juice and turmeric.

2. Add the guinea fowl and leave to marinate while you do the next step.

3. Fry the cumin in a little oil and then add the chopped onion and fry until soft. Then add the crushed coriander, fry for another minute and add the black pepper and the curry leaves.

4. The next step is to add the guinea fowl and all the marinating ingredients. Turn the fowl over so that they are evenly coated.

5. Cook on a low heat for about 40 mins turning occasionally until they are browned and cooked through.

6. Serve with chopped coriander and chopped cucumber mixed with the yoghurt. You can drizzle this over the guinea fowl or serve separately.