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Guinea fowl with lemon and coconut curry


  • 1 guinea fowl
  • 75g celery
  • 75g carrots
  • 1 onion
  • 2 cloves garlic
  • 2 lemons
  • 2 cinnamon sticks
  • 2 star anise
  • 250ml coconut milk
  • 1 tsp curry paste
  • 200g white cabbage
  • 75g coloured capsicums
  • 200ml chicken stock


Separate the breast and legs from the carcass of the Guinea fowl and place on an absorbent sheet to drain excess blood and liquid. Prepare the coconut curry by cutting the carrots, celery, onions and garlic.  Then seal the guinea fowl in some oil and butter until golden brown.  Remove from the pan and add the pre-cut vegetables and cook until soft.  Add the star anise, cinnamon and curry paste and cook slowly until all ingredients are covered in the paste.  Add some chicken stock and reduce by half. Add the lemon zest and coconut milk. Place the Guinea fowl in the mixture and simmer slowly until cooked, approximately 35 minutes. Cut the cabbage and capsicums thinly and sauté them with some oil until cooked, season with salt and pepper and serve with the curry.

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