📝 About This Recipe
This exquisite curry elevates the lean, gamey depth of guinea fowl by pairing it with the vibrant, warming spices of South India. The bird’s naturally rich flavor is softened by a velvety coconut milk base, while toasted mustard seeds and fresh curry leaves provide a bright, aromatic finish. It is a sophisticated alternative to chicken curry, offering a more complex profile that is perfect for an adventurous weekend dinner.
🥗 Ingredients
The Bird and Marinade
- 1 whole bird Guinea Fowl (approx. 1.2kg, jointed into 8-10 pieces, skin removed if preferred)
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Salt
The Aromatics
- 3 tablespoons Coconut oil (or vegetable oil)
- 2 large Red onions (very thinly sliced)
- 1.5 tablespoons Ginger paste (freshly grated)
- 1 tablespoon Garlic paste (about 4-5 cloves)
- 2-3 pieces Green chilies (slit lengthwise)
Spices and Sauce
- 1 tablespoon Kashmiri chili powder (for deep red color and mild heat)
- 2 tablespoons Coriander powder
- 1 teaspoon Garam masala (high quality)
- 2 medium Plum tomatoes (finely chopped)
- 400 ml Coconut milk (one full-fat can)
- 250 ml Chicken stock (low sodium)
The Tempering (Tarka)
- 1 teaspoon Mustard seeds (black or brown)
- 12-15 leaves Fresh curry leaves (essential for authenticity)
- 2 pieces Dried red chilies (whole)
👨🍳 Instructions
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1
In a large bowl, toss the guinea fowl pieces with turmeric, lemon juice, and salt. Set aside to marinate for at least 20 minutes while you prep the other ingredients.
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2
Heat 2 tablespoons of coconut oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the guinea fowl pieces in batches until golden on all sides. Remove and set aside.
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3
In the same pot, add the remaining tablespoon of oil if needed. Add the sliced onions and cook for 10-12 minutes, stirring frequently, until they are deep golden brown and caramelized.
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4
Stir in the ginger and garlic pastes along with the slit green chilies. Sauté for 2 minutes until the raw smell disappears.
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5
Lower the heat and add the chili powder and coriander powder. Toast the spices for 60 seconds, being careful not to let them burn; add a splash of water if the pan looks too dry.
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6
Add the chopped tomatoes and a pinch of salt. Cook for 5-7 minutes until the tomatoes soften and the oil begins to separate from the spice paste.
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7
Return the browned guinea fowl to the pot, along with any juices. Stir well to coat every piece of meat in the aromatic base.
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8
Pour in the chicken stock. Bring to a gentle simmer, then turn the heat to low, cover the pot with a tight-fitting lid, and braise for 35-40 minutes. Guinea fowl is leaner than chicken and needs this slow time to become tender.
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9
Remove the lid and stir in the coconut milk and garam masala. Simmer uncovered for another 10 minutes to thicken the sauce to a coating consistency.
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10
In a separate small frying pan, heat a teaspoon of oil. Add the mustard seeds; once they start popping, add the dried red chilies and curry leaves. Fry for 30 seconds until fragrant.
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11
Pour this tempered oil and spice mixture (the tarka) directly over the curry. Stir gently, taste for seasoning, and add more salt if necessary.
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12
Let the curry rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Guinea fowl is much leaner than chicken; do not overcook it on high heat or the meat will become tough and dry. Always brown the meat first to lock in flavor and provide a better texture to the final sauce. If you can't find fresh curry leaves, skip them rather than using dried ones, as the flavor profile is completely different. For a richer sauce, you can grind a handful of soaked cashews into a paste and stir it in with the coconut milk. Caramelizing the onions properly is the secret to a deep, restaurant-style gravy base.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice or Jeera (cumin) rice. Pair with buttery garlic naan or flaky Malabar parathas to soak up the rich coconut gravy. A side of cooling cucumber raita helps balance the warmth of the spices. A crisp, dry Riesling or a light Pale Ale works beautifully with the gamey notes of the bird. Garnish with plenty of fresh coriander and a squeeze of lime just before eating.