Quail with Peas in Coconut Curry Sauce

Ingredients

In the original Italian dish, quail is typically prepared with peas in a tomato-based sauce. However, in this adaptation to Saint Lucian cuisine, we replace the tomato sauce with a creamy coconut curry sauce. This change infuses the dish with the flavors and aromas commonly found in Saint Lucian cuisine, giving it a unique and exotic twist. We alse have the original recipe for Quaglie con piselli, so you can check it out.

• 4 quails 4 quails
• 1 cup (200g) peas 1 cup (200g) peas
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the curry powder, turmeric powder, cumin powder, paprika, salt, and pepper. Rub the quails with this spice mixture, ensuring they are well coated. Let them marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the marinated quails to the skillet and cook until they are browned on all sides.
4. 4.
   Pour in the coconut milk and bring it to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 30 minutes or until the quails are cooked through and tender.
5. 5.
   Add the peas to the skillet and cook for an additional 5 minutes, or until they are tender.
6. 6.
   Adjust the seasoning with salt and pepper according to your taste.
7. 7.
   Serve the Quail with Peas in Coconut Curry Sauce hot with steamed rice or roti.

Treat your ingredients with care...

• Quail — Ensure that the quails are properly cleaned and trimmed before marinating them. This will help enhance the flavors and ensure even cooking.

Tips & Tricks

• If you prefer a spicier dish, add some chopped chili peppers or a dash of hot sauce to the curry sauce.
• For a milder flavor, reduce the amount of curry powder used in the recipe.
• If quail is not available, you can substitute it with chicken thighs or drumsticks for a similar taste and texture.
• To make the dish more colorful, you can add some diced bell peppers along with the peas.
• Garnish the dish with fresh cilantro leaves for added freshness and aroma.

Serving advice

Serve the Quail with Peas in Coconut Curry Sauce hot with steamed rice or roti. The fragrant aroma and vibrant colors of the dish will make it an enticing centerpiece for any meal.

Presentation advice

Arrange the quails on a platter, surrounded by the peas and coconut curry sauce. Garnish with fresh cilantro leaves for a pop of color. Serve with a side of steamed rice or roti to complete the presentation.