Cinnamon Kitchen by Vivek Singh

Author:Vivek Singh
Language: eng
Format: epub
ISBN: 9781472934932
Publisher: Bloomsbury Publishing
Published: 2017-04-13T04:00:00+00:00

JUNGLE CURRY OF GUINEA FOWL WITH FRESH FENUGREEK

This is a very basic, rustic curry that could be made with any kind of fowl, but works particularly well with free-roaming, older birds. Their meat is slightly tougher than that of young birds, but there is so much more flavour. I’m using guinea fowl, but you could easily replace this with chicken if you prefer. In the past, people cooked this outdoors over a wood fire with very basic implements; the spices would often be added whole and the vegetables roughly cut, hence the name jungle curry.

SERVES 4

5 tablespoons vegetable oil

5 cloves

2.5cm piece of cinnamon stick, broken in half

2 black cardamom pods

½ teaspoon black peppercorns

¼ teaspoon fenugreek seeds

1 bay leaf

4 onions, finely chopped

1 tablespoon chopped garlic

1 × 1.2–1.5kg whole guinea fowl, skinned and cut into 8 pieces

1 tablespoon Ginger and Garlic Paste

2 teaspoons salt

1 teaspoon turmeric

1½ teaspoons red chilli powder

1 teaspoon red chilli flakes

1 teaspoon ground cumin

1 teaspoon ground coriander

4 tomatoes, chopped

120g plain yoghurt

2 green chillies, chopped

500ml water

5 tablespoons fresh fenugreek leaves, blanched in boiling water for 1 minute, then drained and chopped

¼ teaspoon Garam Masala

½ teaspoon dried fenugreek leaves, crumbled between your fingers

juice of ½ lemon

Heat the oil to smoking point in a large, heavy-based pan, add the whole spices and bay leaf and let them splutter. Once the spices change colour, add the onion and garlic and cook for 4–6 minutes, until the onion is translucent. Add the guinea fowl (or chicken) pieces and stir-fry for 6–8 minutes over a high heat, until starting to brown. Add the ginger and garlic paste, salt, turmeric, chilli powder, chilli flakes, cumin and coriander and cook, stirring, on a high heat for 2–4 minutes. Add the tomatoes and cook for 8–10 minutes, stirring constantly to ensure that the spices do not stick to the bottom of the pan.

Once the oil starts to separate from the masala, gradually add the yoghurt, stirring well after each spoonful. Then add the green chillies, reduce the heat and cook, stirring frequently, until the liquid comes to the boil again. Add the water, bring to the boil, then simmer over a low heat for 10 minutes, or until the meat is fully cooked. Stir in the blanched fenugreek leaves, followed by the garam masala, dried fenugreek and lemon juice. Serve with rice or chapattis.

Vivek’s tip

To make this dish dairy free, you could easily replace the yoghurt with water.

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