Chennai spiced ballotine of guinea fowl with mushroom pilau

Preparation method

1. For the tomato chutney, heat all of the tomato chutney ingredients in a lidded pan until boiling. Reduce the heat, stir well, cover with a lid and simmer for 30 minutes, or until most of the liquid had evaporated.

2. For the chukka masala, heat one tablespoon of the oil in a frying pan and fry the dessicated coconut for 1-2 minutes, or until golden-brown. Remove from the pan and set aside to drain on kitchen paper.

3. Add the chillies, coriander and fennel seeds, peppercorns, cinnamon sticks and cloves to the same pan used to fry the coconut and fry over a medium-high heat for 2-3 minutes, or until the spices become fragrant.

4. Grind the toasted spices and dessicated coconut in a pestle and mortar to a fine paste, then stir in the turmeric.

5. Heat the remaining oil in a frying pan and cook the onion, garlic and ginger for 4-5 minutes, or until softened. Stir in the tomatoes and curry leaves and cook for 10-12 minutes. Stir in the spice mix and cook for 10-12 minutes. Remove the pan from the heat and set aside to cool.

6. Beat the butter in a bowl until softened. Stir in 4 tablespoons of the cooled chukka masala until well combined. Divide the mixture into 4 pieces, shape each piece into small sausages, wrap in clingfilm and chill in the fridge.

7. For the mushroom pilau, heat 2 tablespoons of the vegetable oil in a lidded pan, add the bay leaves, cinnamon and cardamom pods and cook for 1 minute. Add the chopped onion and fry for 4-5 minutes, or until softened. Stir in the mushrooms and garlic and fry for a further 4-5 minutes.

8. Stir in the rice and salt and pour over 600ml/1 pint boiling water. Stir well, cover with a lid and cook over a low heat for 15 minutes. Remove the lid, cover with a clean tea towel and set aside.

9. Heat the remaining tablespoon of vegetable oil in a frying pan and fry the sliced onion for 4-5 minutes, or until golden-brown. Meanwhile, soak the saffron strands in 2-3 teaspoons of hot water for 5 minutes.

10. Divide the cooked onions among 4 dariole moulds. Divide the soaked saffron strands between the 4 dariole moulds.

11. For the guinea fowl, place the guinea fowl breasts between 2 sheets of clingfilm and flatten slightly. Place a piece of the chukka masala butter in the centre of each guinea fowl breast and roll each breast up tightly, tucking in the ends.

12. Wrap each chicken breast in clingfilm and poach in boiling water for 10 minutes, or until cooked through. Remove from the pan and unwrap the clingfilm.

13. Heat the butter in a frying pan, and fry the guinea fowl for 5-8 minutes, turning occasionally, or until golden-brown all over.

14. To serve, remove the bay leaves, cinnamon stick and cardamom pods from the rice. Spoon into the dariole moulds and turn out onto each of 4 warmed serving plates. Slice each guinea fowl ballotine in half and place alongside the rice. Spoon the chutney alongside.

Over 2 hours preparation time

1 to 2 hours cooking time

Serves 4