Guinea fowl korma – by Namita Panjabi

11 September 2006
Guinea fowl korma – by Namita Panjabi


(serves four)

4 guinea fowl suprêmes

Filling 120g cottage cheese
10g pistachio nuts
10g green raisins
10g blackcurrants
5g green chilli
5g ginger

For the marinade (mix all ingredients together) 1tsp green chilli paste
2tsp oil
¼tsp white chilli powder
1/4tsp cardamom powder
1tsp salt
¼tsp mace powder
2tbs garam masala (see below)

For the sauce 100g almonds
Zest of 1 lemon
100g cashew nuts, broken
300g onions, sliced
10g green chilli
25g pure ghee
10g ginger
10g garlic
100g yogurt
250ml chicken stock
100ml water
10g salt
(Garam masala: 4 sticks cinnamon, 4 green cardamoms, 4 cloves, 1 taj patha, 3g white pepper powder)


Split open the guinea fowl suprêmes along their length. Mix the ingredients for the filling together. Divide into four and stuff the suprêmes. Apply the marinade to the filled suprêmes and reserve for at least four hours.

For the sauce, boil almonds, lemon skin, cashew nuts, onions and green chilli in water. Drain and grind to a paste. Heat ghee. Add and fry all the garam masala. Add ginger and garlic - fry for five minutes without burning until fragrant. Add yogurt and simmer for five minutes. Add stock.

Mix the almond/cashew paste in water (100ml). Season. Simmer for about 20 minutes until ghee separates and comes to the surface. Remove and strain.

Brown guinea fowl suprêmes in ghee. Season. Finish cooking in oven.

Plate and pour sauce around.

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