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guinea fowl with chilli noodles

Spiced guinea fowl with chilli noodles

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

This recipe for spiced guinea fowl with chilli noodles is an inspired new way to use this bird. It's a really simple recipe but packs in lots of delicious flavours. It's a great recipe to have on-hand and it's under 500 calories.

Nutrition:
NutrientUnit
kcal431
fat22.7g
saturates0g
carbs25.3g
sugars0g
fibre2.9g
protein29.4g
salt1.7g
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Ingredients

  • 5 tsp medium curry powder
  • 1 tsp ground cumin
  • vegetable oil
  • 2 guinea fowl breasts or supremes, skin left on
  • 50g rice noodles
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 5 shallots, cut into 6 wedges and separated into petals
  • 1 clove garlic, sliced
  • 1 tbsp of finely grated ginger
  • i 1 red chill, sliced
  • 20 curry leaves
  • 1 tsp sugar
  • 1 medium egg, beaten
  • 1 tsp Chinese five-spice
  • chilli mango chutney, to serve

Method

  • STEP 1

    Mix 2 tsp of the curry powder with the cumin and 1 tbsp of oil and rub all over the guinea fowl breasts.

  • STEP 2

    Heat the oven to 180c/160c fan/gas 4. Heat a frying pan over a high heat and brown the guinea fowl breasts on both sides for about a minute. Transfer to a small roasting tin, add about 200ml water, and roast in the oven for 15-20 minutes or until just cooked through.

  • STEP 3

    Meanwhile, cover the noodles with boiling water and soak until the noodles are slightly softened. Drain well, then tip back into a bowl and toss with the soy sauce and 1 tsp sesame oil.

  • STEP 4

    Heat 1 tbsp vegetable oil in a wok. Add the shallots and fry until slightly softened. Add the garlic, ginger, chilli, curry leaves and sugar and stir fry for 30 seconds more. Stir in the remaining curry powder and chinese five-spice, then add the egg and scramble in. Tip in the noodles and toss together. Divide between two bowls, add a guinea fowl breast to each and serve with chilli mango chutney.

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