Pheasant korma is like posh chicken korma!
I love game in curries. This is a play on a popular Indian restaurant dish – chicken korma. Using pheasant on the bone give the curry a much more intense flavour.
This is not necessary, but if time allows, I recommend marinating the pheasant meat following the recipe for my tandoori chicken. Don’t dye the meat red though.
Marinating the meat will not only make the dish more tasty, it will also tenderise the meat. If you prefer, however, just cook the pheasant on the bone. This dish only takes about 15 minutes but you could cook it for longer – say one hour. The longer cooking time will give the curry more depth.
If you are looking for that classic korma look, you will need to add a drop or two of yellow food colouring. The is not necessary as the turmeric will still give the dish a nice yellow glow.
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|My Medium Spiced Pheasant Korma|
- 5 tablespoons ghee or vegetable oil
- 750ml (3 cups) heated curry sauce
- 2 pheasants skinned and quartered
- 4 tablespoons cashew nuts – finely chopped OR Pounded smooth to a paste with a little water.
- 1/2 teaspoon of turmeric
- 1 teaspoon garam masala
- 1 tablespoon ground cumin
- 125ml (1/2 cup) double cream
- 400ml (1 1/2 cup) coconut milk
- 1 teaspoon cardamom seeds – smashed to a powder
- 3 tablespoons chopped coriander
- A splash of rose water (Available online and at Asian grocers)
- Start with your pheasant pieces.
- Add 2 tablespoons ghee to a frying pan over medium heat and throw in your quartered pheasants.
- Fry for about two minutes and then add a few tablespoons of your curry sauce. Continue frying until the pheasant is almost cooked through but still a bit pink in the centre.
- Now add the rest of the ghee, your curry sauce, the chopped cashew nuts (or cashew paste if you like a creamier curry) and the turmeric.
- Turn the heat down and add the garam masala, cumin, cream and coconut milk..
- Stir well and add salt and pepper to taste.
- Top with chopped coriander, the cardamom powder and a splash of rose water.