Recipe: Butter partridge curry

Who doesn’t love a good curry on a Saturday night! Ditch the greasy takeaway and make good use of the mid-season glut of game bird meat with this delightfully indulgent butter partridge curry recipe from the Game for Anything kitchen!

Butter partridge curry | serves 4

Ingredients (for the marinade)

• 600g partridge breasts, diced with the sinew removed
• 150g natural yogurt 
• 4 garlic cloves, crushed
• 1tsp crushed ginger paste 
• 2tsp garam masala 
• 1tsp ground cumin 
• 1tsp mild chilli powder 
• 1tsp turmeric powder 
• 1tsp salt flakes 

(For the curry)

• 2tbsp groundnut oil 
• 1 red onion, peeled & finely diced 
• 4 garlic cloves, crushed
• 1tsp crushed ginger paste 
• 1tsp ground garam masala 
• 1tsp ground cumin 
• 1tsp ground coriander
• 400g tin chopped tomatoes 
• 1tsp mild chilli powder 
• 1tsp salt flakes 
• 200ml double cream
• 2tsp caster sugar

Method (for the marinade)

1. Place all the marinade ingredients, apart from the diced partridge, into a bowl and mix thoroughly until combined.
2. Place the partridge into the marinade and stir so that all the meat is well coated.
3. Cover the bowl with cling film.
4. Leave to marinade for a few hours or overnight. 

(For the curry)

1. Heat 1tbsp of the oil in a frying pan and gently fry the onions for 5 minutes.
2. When the onions are nicely softened, add the garlic and ginger and fry for a further 2 minutes. 
3. Add the garam masala, cumin, coriander, and cook off for 30 seconds.
4. Add the chilli powder, salt and tomatoes, bring to a simmer, and cook for 15 minutes.
5. Place in a food processor and pulse until you have a smooth paste.
6. Add the rest of the oil to the frying pan, then in two batches fry off the marinaded partridge until nicely browned and set to one side.
7. Place the curry paste back in the pan and add the browned partridge.
8. Add the sugar and cream and stir to combine well. Bring to the boil and you are ready to serve. Serve with rice and/or nann bread.