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


  1.  Melt the butter in a deep pan and fry the onions, garlic and ginger for five minutes.
  2.  Add the cashew nuts, keeping a few back to garnish, and mix through thoroughly
  3.  Crush the cardamon seeds with a pestle and mortar / rolling pin and add all the spices to the pan. Mix thoroughly. 
  4.  Cut the pheasant into small pieces and add to the pan, stir for around 3 minutes until the pheasant has browned.
  5.  Add 250ml of chicken stock to the pan and simmer for 10 minutes or until the sauce has thickened. 
  6.  Whip together the cream and yoghurt.
  7.  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.
  8.  Turn down the heat. Leave the curry on a low heat for four minutes, do not boil.
  9.  Time to serve. Serve with a rice of your choice, garnish with coriander leaves and crumble the remaining cashews.

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