Kadai Guinea Fowl and Wild Mushrooms Recipe - Great British Chefs

Ingredients

• 2 guinea fowl breasts, deboned
• 1 tsp ginger-garlic paste
• 1/4 tsp ground turmeric
• 1/2 tsp Kashmiri chilli powder
• 1/2 tsp garam masala
• 2 tbsp of olive oil, plus extra for the pan
• 1 tbsp of lemon juice
• salt
• 2 tbsp of olive oil
• 1/4 medium red onion, roughly chopped
• 1/4 red pepper, roughly chopped
• 1/4 green pepper, roughly chopped
• 120ml of tinned plum tomatoes, pureed, or 2 medium fresh tomatoes, pureed
• 6 black peppercorns
• 10 coriander seeds
• 1 pinch of cumin seeds
• 1/2 dried red chilli
• 100g of wild mushrooms, cleaned
• 2 tbsp of double cream
• 2 tbsp of fresh coriander
• naan, or rice, for serving