Pheasant curry recipe

Ingredients

  • 1tsbp Olive Oil
  • 3 Pheasant Breasts (cut into small chunks)
  • 1 Large Onion (roughly sliced)
  • 1 Garlic Clove (roughly chopped)
  • 3tsp Mild Curry Powder
  • 3tsp Garam Masala
  • 1tsp Mango Chutney
  • 1tsp Turmeric
  • 400g Tinned Tomatoes
  • 400g Coconut Milk
  • Small Bunch of Coriander (finely chopped)

Method

  1. Heat the oil in a frying pan and fry the onions until golden.
  2. Add the pheasant breast to the pan and cook until golden.
  3. Add the garlic, spices and mango chutney to the pan and mix well.
  4. Pour over the tin of tomatoes and simmer for 5 minutes.
  5. Pour in the coconut milk and simmer the curry until the sauce has reduced by half.
  6. Sprinkle the coriander over the curry and serve with basmati rice or naan breads.

Recipe courtesy of the team at Stanbury's Restaurant at West London Shooting School