Looking for a delicious partridge recipe? Try this partridge curry!
Every Autumn I get wild partridges dropped of at my door by a friend who hunts in our village. And every year I try develop a new partridge recipe or two to get them most out of them.
I barbecue them with tandoori marinades, stew them and braise them. If it sounds good, I do it.
This partridge recipe could also be done with chicken and other game birds but I have to say, the partridge curry version is my favourite.
Preparing the partridges for this partridge recipe
Although I don’t mind feathering and cleaning my freshly killed partridges, you might like to make things easier on yourself.
Most good butchers will supply partridge when it is in season. If they don’t have it fresh, they will often have it in their freezer section.
You want to cut the partridges into 4 to 8 pieces. I usually go for about 6 pieces. As long as the pieces are quite small so that they can simmer in the sauce and cook through evenly, they will be fine.
As with most curries, this partridge recipe can be prepared a day or two in advance. The flavours will actually develop as the curry sits in the fridge and your curry will be even better.
I recommend making the curry up to adding the coconut milk. The finishing touches of adding the coconut milk, tamarind and soy sauce can be done when you heat it up again.
What if I can’t find partridge?
This recipe works really well with chicken and other game birds that don’t have a strong flavour of game. If it sounds good, it will be.
Still, I hope you can find the partridge for this unique partridge recipe. You’ll love them in it!
If you like this partridge recipe, you might like to try some of these too…