Peel and mince ginger, garlic and shallots. Prepare the spices by combining them in a bowl. Heat some water.
Heat oil and butter in a casserole dish. Sauté guinea flow pieces on all sides for about 5 minutes, a bit less for breasts. Remove the pieces of meat. Throw in the pan ginger, garlic and shallot. Sear for a few minutes then add the ground spices (cinnamon, turmeric, cumin and 4 spices or nutmeg), star anise, salt. Stir and leave for a few more minutes.
Place guinea fowl back in the pan (except breasts that you will add later), stir again so that the pieces of meat will be coated with spices.
Pour hot water upt to ⅔ rd of the height of the meat. Let gently simmer over low heat for 30 minutes. Add the dried fruits and the breasts then continue cooking for another 30 minutes.
Just before the end of cooking time, add the chocolate they will melt in the juice. Check If meat is well cooked meat, taste and adjust the seasoning if necessary.
Notes
Serve, eventually dress with cinnamon sticks, zests of orange or lemon. The main steps : Sauté meat with the spices, moist with water and cook. Add the dried fruits halfway.