In this recipe, chef Peter Joseph pairs roasted guinea fowl breast with wild mushrooms simmered with tomatoes, onion and peppers and freshly ground spices. The dish takes its name from the pan it's typically cooked in - a kadai, also known as a karahi. A heavy, flat-bottomed wok makes a good substitute
See the full recipe here: https://www.greatbritishchefs.com/recipes/kadai-guinea-fowl-wild-mushrooms-recipe

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