AuthorCarol RidehalghCategoryMane CoursesDifficultyIntermediateThis is my adaption of a Madhur Jaffrey recipe for chicken curry. It works really well with pheasant. I strongly recommend making it 48 hours in advance and once cooled, putting it into the fridge for all the flavours to impregnate the meat.
You can buy game meat online. Don't forget to make stock from the rest of the bird. I shall also be posting a delicious Pheasant soup with soft spices shortly.
Dice the pheasant breast into smallish chunks, removing any shot/bleed as you go.
Peel the onions, ginger and garlic. Remove the central stem of the garlic and discard. Use a teaspoon to scrape the skin off the ginger-root.
Roughly chop the onions, the garlic and ginger.
Put into a food processor with the sea salt and 2 tbsp of cold water.
Whiz to a purée using the pulse button.
Preheat the oven to moderate, 170°C / 155°C Fan / Gas mark 3 / 325°F
Heat 3-4 tbsp of vegetable oil in a heavy-based casserole.
Turn the heat down low and add the cinnamon sticks, bay leaves, crushed cardamom pods, whole cloves and cumin seeds.
Stir for 1 minute, turn the heat up to medium, then immediately add the paste from the blender. Mix to incorporate.
Cook for 10 minutes stirring from time to time. If necessary add more oil and turn down the heat to avoid burning.
Add the ground coriander, turmeric and chilli flakes/cayenne pepper and more oil if necessary to prevent drying out. Stir and cook 1 minute
Add the chopped tomatoes and the coconut milk, stir in then bring up to simmering point. Turn off the heat.
Meanwhile, take a frying pan, add 2 tbsp of vegetable oil and put over medium heat.
Add some of the diced pheasant and season with sea salt. Toss to colour lightly on all sides, (do this in batches, taking care not to overcrowd the pan). Add the pheasant to the sauce and stir in.
If necessary add water to barely cover the meat, bring back up to simmering point and put the lid on.
Pop the curry into the oven and set the timer for 60 minutes
Check that the meat is tender, if not cook a further 30 minutes or until tender. (this will very much depend on the age of the birds, but all meat will tenderise eventually).
Cool then put into the fridge for up to 48 hours.
Re-heat for 20 minutes or until core temperature is 82°C or more.
Ingredients
Directions
Dice the pheasant breast into smallish chunks, removing any shot/bleed as you go.
Peel the onions, ginger and garlic. Remove the central stem of the garlic and discard. Use a teaspoon to scrape the skin off the ginger-root.
Roughly chop the onions, the garlic and ginger.
Put into a food processor with the sea salt and 2 tbsp of cold water.
Whiz to a purée using the pulse button.
Preheat the oven to moderate, 170°C / 155°C Fan / Gas mark 3 / 325°F
Heat 3-4 tbsp of vegetable oil in a heavy-based casserole.
Turn the heat down low and add the cinnamon sticks, bay leaves, crushed cardamom pods, whole cloves and cumin seeds.
Stir for 1 minute, turn the heat up to medium, then immediately add the paste from the blender. Mix to incorporate.
Cook for 10 minutes stirring from time to time. If necessary add more oil and turn down the heat to avoid burning.
Add the ground coriander, turmeric and chilli flakes/cayenne pepper and more oil if necessary to prevent drying out. Stir and cook 1 minute
Add the chopped tomatoes and the coconut milk, stir in then bring up to simmering point. Turn off the heat.
Meanwhile, take a frying pan, add 2 tbsp of vegetable oil and put over medium heat.
Add some of the diced pheasant and season with sea salt. Toss to colour lightly on all sides, (do this in batches, taking care not to overcrowd the pan). Add the pheasant to the sauce and stir in.
If necessary add water to barely cover the meat, bring back up to simmering point and put the lid on.
Pop the curry into the oven and set the timer for 60 minutes
Check that the meat is tender, if not cook a further 30 minutes or until tender. (this will very much depend on the age of the birds, but all meat will tenderise eventually).
Cool then put into the fridge for up to 48 hours.
Re-heat for 20 minutes or until core temperature is 82°C or more.