Jungle Curry

Inspired by The Jungle Book, this warm, rustic curry is built from the ground up, mixing all your spices together with guinea fowl and a side of chapattis.

Servings

2

Ready In:

45 mins

Good For:

Dinner

Inspiration from

The Jungle Book

The Jungle Book is all about Mowgli finding his place in the jungle. He is brought up by wolves, protected by a panther, taught by a bear, seduced by a snake, intimidated by a tiger, inspected by elephants, and tempted by monkeys, all before being guided to a life with the man village.

The story is vibrant and wild and takes a peak into the story written by Rudyard Kipling. Whilst the Disney animated version made a lot of changes to the story, it certainly made an impact on me. The songs and characters were colourful throughout the movie and I ended up watching it time and time again as a child. The Jungle Book was also the last movie Walt Disney made edits to.

To fit with the setting, I chose a curry as the meal inspired by the movie. India is famous for their curries and I thought I would blend a range of herbs, spices and vegetables together to create a curry sauce ‘that brings the bare necessities of life’!

Jungle Book Jungle Curry

Ingredients

  • Vegetable oil
  • 2 Cloves
  • Cinnamon stick
  • 2 Cardamom pods
  • 0.5 tsp Black Peppercorns
  • 2 Bay Leaves
  • 1 tsp Cumin Seeds
  • 2 Onions (roughly chopped)
  • 2 Cloves of Garlic (roughly chopped)
  • Whole Guinea Fowl
  • 1 tbsp Ginger and Garlic Paste
  • 2 tsp Salt
  • 1.5 tsp Red Chilli Powder
  • 1 tsp Red Chilli Flakes
  • 1 tsp Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 200g On the Vine Tomatoes
  • 1 Green Chilli (roughly chopped)
  • 250ml Water
  • 2 tbsp Fresh Coriander (roughly chopped)
  • 0.25 tsp Garam Masala
  • 0.5 tsp Fenugreek
  • 50ml Lemon Juice
  • 3 Chapatis 

This curry uses roughly chopped vegetables and a lot of herbs and spices. Some of the spices are not chopped to match the tribal spirit that would have been used in a movie scene. I am using a large range of spices to help bring flavour to the meat and vegetables, and then using water to fill the sauce. This means I’m not drowning the flavours of the curry in another base (such as cream or stock) but highlighting the palate instead.

The meat in this dish is guinea fowl. This fowl is quite expensive but is juicier than chicken to it and has a gamey taste to it. The guinea fowl is not essential to this dish and if you’re looking for a cheaper alternative, chicken works well too. I left the skin on and removed all the bones using as much of the bird as possible. As a vegan or vegetarian side, try using more vegetables instead of the meat. Cauliflower or sweet potato would work well in this dish.

As a side dish, I chose not to add rice. I tend to add a lot of rice to a dish and it gets quite repetitive. Instead I chose chapatis instead as it is a common staple in Indian food. Indian Chapatis closely resemble Mexican Tortillas, however tortillas use vegetable/animal shortening, which essentially is vegetable or animal fat that is used to make the tortilla crumbly in texture and this adds a lot of fat content. Chapatis also use a healthier wholewheat flour.

Step by Step Instructions

Step 1

Separate the skin and meat from the bones of the guinea fowl. Chop up the meat into bite size pieces.

Step 2

Preheat the oven to 200ºC / 180ºC fan / Gas Mark 6. Heat the oil in a large pan. Add the cloves, cinnamon stick, cardamom pods, black peppercorns, bay leaves and cumin seeds and let them splutter for 3 minutes.

Step 3

Add the onions and garlic and sauté until golden brown.

Step 4

Add the guinea fowl and fry for 6–8 minutes over a high heat, until brown.

Step 5

Add the salt, garlic and ginger paste, turmeric, red chilli powder and flakes, ground cumin and the ground coriander. Stir for 3 minutes.

Step 6

Add the tomatoes and cook for 10 minutes, stirring regularly making sure the spices don’t stick to the pan. Wrap the chapatis in foil and put them in the oven for 8-10 minutes.

Step 7

Add the green chillis and reduce the heat. Add the water and after bringing it to a boil, simmer over a low heat for 10 minutes.

Step 8

Add the garam masala, fenugreek, fresh coriander and lemon juice. Serve with the chapatis.

Jungle Curry

Inspired by The Jungle Book, this warm, rustic curry is built from the ground up, mixing all your spices together with guinea fowl and a side of chapattis.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: The Jungle Book
Servings: 2 people

Ingredients

  • Vegetable oil
  • 2 Cloves
  • Cinnamon stick
  • 2 Cardamom pods
  • 0.5 tsp Black peppercorns
  • 2 Bay Leaves
  • 1 tsp Cumin seeds
  • 2 Onions roughly chopped
  • 2 cloves Garlic roughly chopped
  • 1 Whole Guinea Fowl
  • 1 tbsp Ginger and Garlic Paste
  • 2 tsp Salt
  • 1.5 tsp Red Chilli Powder
  • 1 tsp Red Chilli Flakes
  • 1 tsp Turmeric
  • 1 tsp Cumin ground
  • 1 tsp Coriander ground
  • 200 g On-the-vine Tomatoes
  • 1 Green Chilli roughly chopped
  • 250 ml Water
  • 2 tbsp Fresh Coriander roughly chopped
  • 0.25 tsp Garam Masala
  • 0.5 tsp Fenugreek
  • 50 ml Lemon Juice
  • 3 Chapattis

Instructions

  • Separate the skin and meat from the bones of the guinea fowl. Chop up the meat into bite size pieces.
  • Preheat the oven to 200ºC / 180ºC fan / Gas Mark 6. Heat the oil in a large pan. Add the cloves, cinnamon stick, cardamom pods, black peppercorns, bay leaves and cumin seeds and let them splutter for 3 minutes.
  • Add the onions and garlic and sauté until golden brown.
  • Add the guinea fowl and fry for 6–8 minutes over a high heat, until brown.
  • Add the salt, garlic and ginger paste, turmeric, red chilli powder and flakes, ground cumin and the ground coriander. Stir for 3 minutes.
  • Add the tomatoes and cook for 10 minutes, stirring regularly making sure the spices don’t stick to the pan. Wrap the chapatis in foil and put them in the oven for 8-10 minutes.
  • Add the green chillis and reduce the heat. Add the water and after bringing it to a boil, simmer over a low heat for 10 minutes.
  • Add the garam masala, fenugreek, fresh coriander and lemon juice. Serve with the chapatis.

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