Season guinea fowl breasts with pepper, season with salt and brown all over in a little olive oil. Cover and cook on low heat for 10 minutes. Remove guinea fowl from frying pan and keep warm.
In the same frying pan, sauté shallots and garlic. Add skinned and quartered peaches, mélange and extinguish with Noilly Prat. Add curry and reduce. If the peaches become soft before the sauce has reduced to a creamy consistency, remove them for a short time and add them again just before serving. Later, also fold in diced tomatoes and the green of the spring onion and season with pepper and salt.
Serve: Serve this curry sauce with the poultry. It goes well with pita bread.
Flatbread: Knead all ingredients together, let dough rest for an hour. Roll out paper-thin and cut out circles with a coffee cup and brush with a tiny bit of water. Pepper, season with salt and sprinkle with a tiny bit of black cumin. Bake in a heated oven at 200 °C for about 5 minutes.