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

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First published in 2022
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Ingredients

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Imperial

Guinea Fowl

Wild Mushroom Sauce

Method

1

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

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

3

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

4

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

5

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

6

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 

7

Slice the slightly cooled guinea fowl breasts horizontally into 1cm thick strips

8

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

9

Garnish with chopped coriander, and serve with steamed rice or naan

First published in 2022
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share recipe:

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

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