Name: Spicy Pheasant Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1 pheasant, cut into 8 to 10 pieces; 1 tsp salt; 3 tbsp rapeseed (canola) oil; 2 medium onions, finely chopped; 2 tbsp garlic and ginger paste; 1 to 2 tbsp Kashmiri chilli powder; 1 tsp ground cumin; 2 tsp ground coriander; ½ tsp ground turmeric; 200g (7oz) chopped tomatoes; 1 to 2 green bullet chillies, thinly sliced; 250ml (1 cup) water, chicken or pheasant stock; 2 tbsp plain natural yoghurt; ½ tsp garam masala; Salt to taste; 3 limes, quartered

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This spicy pheasant curry with one I look forward to in the wintertime.

I am very lucky to have neighbours who like to hunt and bring me the pheasants, grouse and partridges they shoot. This spicy pheasant curry is just one of the ways I cook the pheasant. You might also like to have a look at this pheasant curry in coconut milk.

About this spicy pheasant curry.

This spicy pheasant curry is one I have been making for many years. The first time I made it, I used chicken and you really can use any poultry in the curry sauce.

As I get so many fresh pheasants delivered to me from hunter neighbours, this spicy pheasant curry is now one that I look forward to making in the wintertime.

The curry was influenced by the ingredients used in Northern India.

You can make pheasant curry with simple ingredients.

Chances are, you will have all the ingredients you need on hand for this recipe. If not, they are very easy to source.

I keep curries like this spicy pheasant curry simple. There isn’t any need to get really extravagant when using pheasant as it is the star of the recipe.

How long can you keep this pheasant curry in the fridge?

You can store your spicy pheasant curry in the fridge for 3 to 4 days. You need to cover it tightly or store it in an air-tight container.

To reheat your pheasant curry, place it in your microwave for a few minutes or until heated through. You could also heat it over a medium heat in a saucepan.

Can you freeze this curry?

You can freeze this pheasant curry for up to 3 months without any loss of flavour. Be sure to freeze it in an air-tight container or freezer bag.

If using a freezer bag, try to get all the excess air out of it before sealing the bag. Label and date the container or bag before you freeze it. Defrost completely and reheat in your microwave oven or in a saucepan over a medium heat until hot.

Pro Tips.

If time permits, season the pheasant all over with the salt about an hour before frying. This will help flavour the meat.
Don’t rush things! Simmer the pheasant in the curry until it is fall off the bone tender. Just be sure not to overcook it or it will become stringy.
This curry is even better the next day. Make it a day before serving and let the flavours develop in the fridge. Then just heat it back up in a pan to serve.
Be careful of the pellets used to shoot the pheasant. They aren’t nice to bite into and you could chip or break a tooth.

Step by step photographs.

Get your ingredients together. I forgot the chopped tomatoes! It’s easier to cook when you have everything to hand.

Adding the pheasant pieces to a hot pan with oil.

Season the pheasant pieces with salt and heat two tablespoons of the oil in a pan over a medium-high heat.

Frying the pheasant pieces to brown them.

Fry the pheasant for about 10 minutes or until browned. Transfer to a plate and set aside.

Adding the chopped onions and garlic and ginger paste to the pan.

Add the chopped onions and fry for about 8 minutes or until turning a golden brown. Then stir in the garlic and ginger paste and fry for another 30 seconds.

Adding the ground spices to the onions in the pan.

Stir in the ground cumin, coriander, turmeric and Kashmiri chilli powder. Only add one tablespoon chilli powder as you can add more to taste anytime while the curry cooks.

Stirring in the chopped tomatoes and sliced chillies.

Stir in the chopped chillies and tomatoes.

Return the browned pheasant to the pan and give it all a good stir.

Add the water or stock and bring to a simmer.

Cover the pan and continue simmering for 15 to 20 minutes.

Uncover the pan and continue to simmer and thicken the sauce. Then stir the yoghurt in one tablespoon at a time. Add the garam masala.

Season with salt to taste. At this stage you can also add a little lime juice to give the curry a sour note.

Spicy pheasant curry served with rice at the table.

Serve with rice or naans and lime wedges that can be squeezed over the curry to taste at the table.

Spicy pheasant curry served at the table with rice and beer.

Enjoy!

If you like this spicy pheasant curry, you might like to have a go at some of these popular curries too.

Pheasant Curry with Coconut Milk
Chicken Majestic
Jamaican One Pot Chicken Curry
Chicken Methi Curry
Restaurant Style Chicken Chaat
Chicken Katsu Curry
Shahi Chicken Korma
Jeera Chicken
Chicken Coconut Curry
Green Chilli Chicken Curry
Sri Lankan Chicken Curry
Restaurant Style Chicken Tikka Masala
Goan Chicken Vindaloo
Chinese Chicken Curry
Japanese Chicken Curry

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Yield: 4

Spicy Pheasant Curry

I made this recipe using my smoked garam masala and smoked cumin blends. You could do the same or made your own. Recipe are on my site.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

1 pheasant, cut into 8 to 10 pieces
1 tsp salt
3 tbsp rapeseed (canola) oil
2 medium onions, finely chopped
2 tbsp garlic and ginger paste
1 to 2 tbsp Kashmiri chilli powder
1 tsp ground cumin
2 tsp ground coriander
½ tsp ground turmeric
200g (7oz) chopped tomatoes
1 to 2 green bullet chillies, thinly sliced
250ml (1 cup) water, chicken or pheasant stock
2 tbsp plain natural yoghurt
½ tsp garam masala
Salt to taste
3 limes, quartered

Instructions

Season the pheasant pieces with salt and heat two tablespoons of the oil in a pan over a medium-high heat.
Fry the pheasant for about 10 minutes or until browned. Transfer to a plate and set aside.
Add the chopped onions and fry for about 8 minutes or until turning a golden brown. Then stir in the garlic and ginger paste and fry for another 30 seconds.
Stir in the ground cumin, coriander, turmeric and Kashmiri chilli powder. Only add one tablespoon chilli powder as you can add more to taste anytime while the curry cooks. That is unless you know you want it that spicy.
Now stir in the chopped tomatoes and green chillis and stir well to combine.
Return the pheasant pieces to the pan and add the water or stock. Bring to a simmer and then cover the pan to continue simmering for about 15 minutes.
Uncover the pan and stir well. Simmer, uncovered to thicken the sauce. When you are happy with the sauce consistency, stir in the yoghurt one tablespoon at a time.
Continue simmering over a medium heat untll the pheasant is nice and tender. Then stir in the garam masala and season with salt to taste.
Serve with rice and/or bread with the lime remaining lime wedges that you can squeeze over the curry at the table to taste.