Recipes
Shooting
Recipe: Quick and easy pheasant curry
This delicious pheasant curry is quick and easy to make, and bursting with flavours. A real week night treat when the game season is in full swing!
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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
- Heat the oil in a frying pan and fry the onions until golden.
- Add the pheasant breast to the pan and cook until golden.
- Add the garlic, spices and mango chutney to the pan and mix well.
- Pour over the tin of tomatoes and simmer for 5 minutes.
- Pour in the coconut milk and simmer the curry until the sauce has reduced by half.
- 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
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