Lightly-seared guinea fowl goujons Indian style, by Corentin Rochez
Phileas
Discover this delicious Lightly-seared guinea fowl goujons Indian style, by Corentin Rochez recipe.
Lightly-seared guinea fowl goujons Indian style, by Corentin Rochez, Cutout, facile
- Level of difficulty : facile
- Preparation time :
20 minutes
- Cooking time :
2 minutes
- Piece : Cutout
Ingredients
For every 500g of guinea fowl :
250g Greek yoghurt/1 bunch of coriander/1 shallot/2 cloves of garlic/juice of 2 limes/unsalted peanuts/pinch of garam masala/a little cumin/salt
Method
Cooking time : a little over 2 minutes over a moderate heat
Day before:
- Finely chop the coriander, shallot and garlic and mix with the yoghurt, garam masala, cumin and salt.
- Add the guinea fowl pieces, cover with cling film and refrigerate.
On the day
- Lightly sear along with the peanuts on the plancha grill or pan-fry for a few minutes in a little oil.
