Imperial Kashmiri Curry Guinea Hen
This is a tandoori adapted for Guinea hen. This delicate-fleshed bird is well suited to Kashmiri curry and should be cooked lovingly.
Ingredients
- 1 Guinea fowl
- 1 lime or lemon
- ¼ cup melted butter for basting
Marinade
- 1 onion, grated
- 1 tsp ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 Tbsp Imperial Kashmiri curry, ground
- 2 Tbsp olive oil
- ¼ cup plain Greek yogurt
- ½ tsp lemon pepper, ground
- 1 Tbsp tomato paste
- Salt to taste
Method
-
1
Wash the Guinea hen well under running water. Sponge dry, using a paper towel.
-
2
Open then flatten the hen by cutting through the breast bone. Place it in a bowl.
-
3
Cut the lime in two. Squeeze the juice on the hen then rub the lime all over the bird to season it. Salt lightly and set aside.
-
4
Blend all the Marinade ingredients together and pour them on the hen. Rub thoroughly to season well. Cover with cling wrap and let marinate, refrigerated for 24 hours.
-
5
The following day, remove the bird from the refrigerator one hour before cooking. Preheat the oven to 350ºF/175ºC.
-
6
Place the Guinea hen – skin side on a baking sheet. Baste, using half the melted butter.
-
7
Cook for ½ hour. Baste using the remaining butter and cook for another ½ hour. If needed, broil for a few more minutes if the hen is not golden enough.
-
8
Remove from the oven and let rest 15 minutes in a warm place before carving and serving.
Alternatives:
Replace the Imperial Kashmiri curry with Tex-Mex, Tajine spices or Little Italy blend.
