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Jungle curry of guinea fowl with coconut and lime rice

An indian recipe for Jungle curry of guinea fowl with coconut and lime rice, made with Fine Salt, Vegetable Oil, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   50g/1¾oz thick coconut milk (chill the can of coconut milk in the refrigerator for 30 minutes, spoon the thick coconut milk from the top of the can)

2. 2

   For the curry, in a large wok, heat the vegetable oil until hot.

3. 3

   Add the curry paste and green cardamons and cook to a dry paste.

4. 4

   Add the guinea fowl joints and fry for a few minutes.

5. 5

   Add the krachai, the lime leaves, fish sauce, Shaoxing wine and chicken stock.

6. 6

   Cook until the guinea fowl is cooked through.

7. 7

   This will take around 30 minutes.

8. 8

   Taste and add caster sugar to taste.

9. 9

   Meanwhile, cook the rice.

10. 10

    Place all the ingredients for the rice into a pot and cover with water.

11. 11

    Place a lid on, bring to the boil and cook for four minutes and turn off and allow to stand covered for 12 minutes, or until cooked to your liking.