Vivek Singh from Cinnamon Kitchen gives a modern interpretation of an everyday Indian dish of dal-roti and kukkad - lentils, bread and country chicken for Taste of London
1. For the marinade, mix together the ginger-garlic paste, salt, chilli flakes, chilli powder, allspice and lemon juice, then rub them over the guinea fowl breasts and set aside. In the meantime, mix half the coarsely ground spices with the yoghurt and coriander stalks. Apply this mixture to the breasts to complete the marinade and set aside while you prepare the sauce.
2. To make the lentil sauce, rinse the lentils under cold running water, then place in a pan with the water, turmeric and salt. Bring to the boil, then reduce the heat and simmer for about 25 minutes, until the lentils have thoroughly disintegrated. Blend the mixture to a purée with a hand-held blender.
3. Heat the ghee in a heavy-based pan, add the whole dried chilli, asafoetida, and cumin seeds and let them crackle. Add the garlic, wait for it to turn golden brown, then add the onion. Sauté over a moderate heat until golden. Add the tomato and cook for 3 minutes, then pour in the puréed lentils. Stir in the ginger and coriander and bring to the boil. Adjust the seasoning and finish with the lemon juice.
You could replace the guinea fowl with chicken breasts or thighs, if you like. Instead of cooking them whole, you may choose to cut them into bite-sized pieces, thread them on bamboo skewers and cook under a grill or on a barbecue.
4. To cook the guinea fowl, heat the oil in a large, ovenproof frying pan, add the guinea fowl breasts and sear for 2 minutes on each side. Sprinkle the rest of the coarsely ground spices over the guinea fowl, then transfer the pan to an oven preheated to 200°C/gas mark 6 and cook for 8-10 minutes. Serve on the lentil sauce, accompanied by bread or rice.
Recipe © courtesy of Vivek Singh, Curry: Classic and Contemporary, Absolute Press (2008) and Cinnamon Kitchen, London
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