Curry de Pintade à la Noix de Coco (Guinea Fowl and Coconut Curry)

Ingredients:

1 guineafowl
1 tbsp groundnut oil
100g freshly-grated coconut
100g seedless raisins
2 slightly under-ripe bananas, peeled and sliced
1 small papaya, peeled, de-seeded and diced
2 tbsp ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder
200ml coconut milk
250ml fresh cream
salt and freshly-ground black pepper, to taste

Method:

Season the guineafowl inside and out. Rub the outside with the groundnut oil then sprinkle over half the ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder.

Sit on a rack in a roasting tin then transfer to an oven pre-heated to 200°C and roast for 50 minutes, basting frequently with the pan juices (if it is dry, then add up to 400ml water). Half way through turn the bird onto its back.

In the meantime, put the raisins into a little warm tea to plump up. When the 50 minutes are up, remove the guinea fowl from the oven, allow to cool slightly then joint the bird.

Remove any fat from the roasting tin (this can be kept to make gravy). Place the roasting tin on the hob, add the coconut milk and use to deglaze the pan, scraping any crusty bits from the base. Now reduce to a simmer and stir in the cream, the remaining curry powder and season lightly with salt and black pepper.

Continue simmering to reduce the sauce for 5 minutes.

Divide the plumped raisins, banana slices and diced papaya between four serving bowls. Arrange the pieces of guinea fowl on top then pour over a little of the curry sauce. Serve hot, accompanied by the remaining curry sauce in a sauce boat.