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Pheasant Curry – Mildly Spiced Korma

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This pheasant curry is like posh chicken korma!

pheasant korma

I actually add a lot more green chilli to this dish and recommend it too.

I love game in curries. This is a play on a popular Indian restaurant dish – chicken korma. Using pheasant on the bone gives this pheasant curry much more depth.

This is not necessary, but if time allows, I recommend marinating the pheasant meat following the recipe for my tandoori chicken.

Marinating the meat will not only make the pheasant curry more tasty, it will also tenderise the meat.

If you prefer, however, just cook the pheasant on the bone. This dish only takes about 20 minutes to cook but you could cook it for longer – say one hour. This longer cooking adds a lot of flavour to the sauce.

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. I tend not to use food colouring when I make this pheasant curry. 

Here are a few curry house curry favourites you might like to try!

Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia

Yield: 4

My Medium Spiced Pheasant Korma

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)


  1. Start with your pheasant pieces.
  2. Add 2 tablespoons ghee to a frying pan over medium heat and throw in your quartered pheasants.
  3. 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.
  4. 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.
  5. Turn the heat down and add the garam masala, cumin, cream and coconut milk..
  6. Stir well and add salt and pepper to taste.
  7. Top with chopped coriander, the cardamom powder and a splash of rose water.

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I hope you enjoy this pheasant curry recipe. If you do give it a try, please leave a comment. I’d love to hear from you. 

plasterers bristol

Tuesday 24th of November 2015

this sounds amazing, thanks for posting this.



Monday 17th of February 2014

Hi Dan, I've tried loads of your recipes and have to say they are fab! I'm having friends round on Saturday and one of them likes Vegetable Korma, could I use this recipe to make it using pre cooked veg? Thanks Alex

Argentum Vulgaris

Monday 28th of January 2013

I am not a game person, I would go for the chicken. That looks soooo scrumptious *salivating* Must be time for lunch, homemade fish 'n chips... not nearly as classy.


Dan Toombs

Tuesday 29th of January 2013

Hi AV - try it with chicken on the bone. Works just as well. Thanks. Dan

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