Curried Stir Fry Guinea Fowl Breasts
Quick and easy to cook in the veld, ideal to serve during the midday lunch break, and just the recipe to appreciate the mornings bag of birds. Don’t overcook. Have a taster or two to check the progess, and remove from the heat as soon as it is done.
Ingredients
- 4 Guineafowl breasts off the bone
- 1-2 teaspoons mild curry powder
- 1 chilli deseeded and chopped fine
- 2 tablespoons olive oil
- 2 cloves garlic chopped fine
- 1 knob ginger chopped fine
- 1 medium onion chopped fine
- Chutney
- Salt and freshly ground black pepper to taste
- 1 French loaf or similiar bread
Instructions
- Slice and toast the bread.
- Remove the breasts from the bird, trimming all bloodshot meat. Slice the guinea breasts accross their length, into more or less equal thickness.
- Heat the olive oil in a frying pan
- When the oil is hot, add the curry powder and pepper to release the flavour, stirring occasionally.
- Add the onions, garlic, ginger and salt, stirring regularly ensuring the onions are coated with the oil and spices.
- As the onions begin to change colour, add the guinea breasts.
- Keep stirring, ensuring that the meat is separated and well coated by the oil/onion/spice mixture.
- Keep stirring, ensuring that the meat is separated and well coated by the oil/onion/spice mixture.
Notes
Place a squeeze of chutney on each slice of toasted bread, top with a spoon or two of the guineafowl mixture and serve.