Pheasant Curry

Preparation	6h
Difficulty	Medium
Game	Pheasant
Calories	900
Activity	M: 77'; W:106'
People	4
Wine pairing	Gewürztraminer

Ingredients

For the marinade:
N 2 pheasants, cut into 8 pieces each
ML 250 yogurt
ML 30 lemon juice
N 2 garlic cloves, minced
ML 15 minced ginger
ML 10 Kashmiri chilli powder
ML 5 ground turmeric
ML 5 ground cumin
ML 5 ground coriander
ML 5 garam masala
ML 10 salt
For the sauce:
G 900 ripe fresh tomatoes, chopped, or peeled tomatoes, or blended tomato pulp
ML 60 cashews, soaked in warm water for 20 minutes
G 100 unsalted butter
ML 30 neutral oil or ghee
N 1 medium onion, chopped
ML 15 minced ginger
ML 30 Kashmiri chilli powder
ML 15 dried fenugreek leaves, crumbled
ML 5 ground coriander
ML 5 ground cumin
ML 5 garam masala
ML 250 cream, 35% fat
Salt, to taste
To serve:
Fresh coriander
Naan
Basmati rice
Red onion

Kcal 850*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the marinade
Whisk all the ingredients together in a bowl, pour the marinade over the pheasant and mix carefully so that all the pieces are evenly coated. Leave to marinate in the refrigerator for at least 4 hours or overnight.
Cook the tomatoes over medium heat, then add the drained cashews, the fenugreek leaves and a pinch of salt. Leave to cook for 25–30 minutes, until the mixture becomes thick and stew-like. Then blend the tomato and cashew mixture until perfectly smooth and set aside.
In a large frying pan, melt the butter with the oil. Add the onion, garlic and ginger and cook over low heat until soft, without allowing them to take on colour. Then add the spices and continue cooking for 5 minutes. Add the tomato and cashew sauce and let it simmer for another 5 minutes.
Heat a large heavy-based frying pan over high heat with a drizzle of oil and brown the pheasant on both sides until evenly coloured. Then transfer the pheasant to the sauce, cover and cook in the oven at 150°C / 302°F for 1 to 1.5 hours, or until the meat is tender.
Serve with butter naan and basmati rice, and finish with sliced red onion and fresh coriander.

Pheasant Curry

Ingredients

Preparation

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