Guinea fowl methi masala with Pilau rice and chapatis

For those of you unfamiliar with my recent activities I took part in yet another competition at De Tasty Food festival in Utrecht. Tasty Talent 2015

This isn’t the first competition that I took part in but the third this year and also my third win as well. I took part in the Taste of Amsterdam BBQ competition and also at the Big Green Egg members day as well.

This is the curry recipe that I cooked for my recent win.

4 guinea fowl thighs cut into small pieces
1 tin tomatoes
Tomato puree
1 bay leaf
1 tsp mustard seeds
1 tsp cumin seeds
4 medium onions finely chopped
1 tablespoon garam masala (see below for the mix recipe)
1 tablespoon methi leaves (soak for 30 mins in water)
4 garlic cloves grated
2 red chillies finely chopped
1 inch ginger grated
100ml yoghurt (make sure it is room temp otherwise it may split)
Juice half lemon
1/2 tsp palm sugar
Salt to taste
oil or ghee for frying
10g chopped coriander leaves for garnish

Garam masala mix 

(This makes enough for at least 3 curries, it keeps for a couple of weeks in an airtight container)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
3 inch piece of cinnamon
5 green cardamon pods
1 black cardamon pod
1 whole nutmeg
1 star anise
5  fresh bay leaves
1 blade of mace
1 tsp black pepper corns
5 cloves

Roast in a low oven or on a very low heat on a hob (In a small frying pan) for about 20 minutes, take care that the cumin seeds and coriander seeds do not burn
Place in a mortar and pestle and grind into a fine powder

For the curry

Mix the guinea fowl with the yoghurt  and allow to marinade for 30 – 40 minutes
Saute the onions in a saucepan on a low heat until soft
Add the cumin seeds and mustard seeds and cook for another 2-3 mins
Next add the chillies, garlic, tomato puree, bay leaf and ginger and cook for a further 5 minutes
Add the tomatoes and simmer on a medium heat for 10 minutes
Pour in the yoghurt and guinea fowl and cook for 20 mins on a low heat
About 10 mins into the cooking time add the garam masala and stir through
At the end of the cooking time, drain the methi leaves and add to the pan, stir through
Season with the sugar, salt and lemon juice
Turn off the heat and allow to sit for 5 minutes before serving


Pilau rice

200g basmati rice
4 green cardamon pods
1 black cardamon pod
4 cloves
1 inch of cinnamon
1 bay leaf
1 blade of mace
1 teaspoon cumin seeds
50g coriander leaf finely chopped 
300ml chicken or veg stock
1 tablespoon oil or ghee for frying
1/2 teaspoon maldon sea salt

In a small pan toast off all the spices (except the coriander) in the oil on a low heat
Wash the basmati rice till the water runs clear
Add the rice to the pan with the stock and salt and bring to the boil
Turn down the heat, place a lid on the pan and simmer on a very low heat for 9 minutes
Turn off the heat and allow the rice to steam with the lid on for a further 15 mins
Stir through the coriander before serving

I like to serve these with chapatis 

Chapatis
190g wholemeal flour
90 – 100ml water
1/2 teaspoon salt

Mix the ingredients together to form a soft dough, you may not need to use all the water, so add it gradually until the dough is a nice soft texture
Knead the dough and place to one side to rest for 30 mins
Divide the dough up into 6 evenly sized pieces and roll out thinly into rounds
Cook the chapatis in a dry frying pan on a medium heat for 3 minutes either side