Guinea Fowl Balti
1 Guinea Fowl (approx. 1kg)
1 Tbsp Tomato Purée *
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Traditional way of cooking poultry in India.
Make up the balti sauce; the tomato puree can be added at this stage. Take your guinea fowl (chicken will do) and chop it roughly into 8-10 pieces. Add all this to the pan reserving the breast pieces. Simmer covered for 10 minutes. Add breast pieces and continue to simmer for 15 minutes. Bones can be removed before serving but are essential during the cooking for flavour. This recipe works better without the red pepper suggested on the packet.
Serve in a bowl with plenty of naan bread.