A delicious, healthy and flavourful take on this British Indian classic from Eat Wild.
- 4 pheasant breasts
- 60g butter
- 2 red onions, sliced
- 4 garlic clothes, finely diced
- 2 inches of fresh ginger, finely diced
- 1.5tsp ground cumin
- 1.5tsp ground tumeric
- 6 cardamon pods worth of seeds, crushed
- 1tsp chilli powder
- 60g cashew nuts
- 170ml double cream
- 170g full fat yoghurt
- 1 / 250ml chicken stock cube
- 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 cardamon seeds with a pestle and mortar / rolling pin and add all the spices to the pan. Mix thoroughly.
- Cut the pheasant into small pieces and add to the pan, stir for around 3 minutes until the pheasant has browned.
- Add 250ml 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 and 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.
- Time to serve. Serve with a rice of your choice, garnish with coriander leaves and crumble the remaining cashews.