Pheasant Korma

Pair the subtly gamey taste of pheasant with this comforting and creamy korma- offering flavours of cardamom, fresh ginger and garlic for a gentle kick. This dish looks and tastes beautiful garnished with cashews and coriander, and makes a delicious date night dish for two.

Preparation

Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 2 people

Ingredients

4 pheasant breasts
60 g Butter
2 Red onions (sliced)
4 Garlic cloves (finely diced)
2 in Fresh ginger (finely diced)
1 1/2 tsp Ground cumin
1 1/2 tsp Ground turmeric
6 pods Cardamom seeds (crushed)
1 tsp Chilli powder
60 g Cashew nuts
170 ml Double cream
170 g Full-fat yoghurt
1 cube Chicken stock (in 250 ml water)

Instructions

Melt the butter in a deep pan and fry the onions, garlic and ginger for five minutes.
Add the cashew nuts keeping a few back to garnish and mix through thoroughly.
Crush the cardamom seeds with a pestle and mortar or rolling pin and add all the spices to the pan, mixing thoroughly.
Cut the pheasant into small pieces and add to the pan. Stir for around 3 minutes until the pheasant has browned.
Add 250 ml of chicken stock to the pan and simmer for 10 minutes or until the sauce has thickened.
Whip together the cream and yoghurt.
Once the curry has thickened, turn down the heat, add the cream and yoghurt one large spoonful at a time, mixing together until you have achieved a nice creamy consistency.
Turn down the heat. Leave the curry on a low heat for four minutes- do not boil.
Serve with a rice of your choice, garnish with coriander leaves and crumble the remaining cashews.

Thank you to Eat Wild for sharing this recipe with us.

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