Mild Pheasant Korma

What a game!


Lockdown has got the nation cooking. Now, Gordon Ramsay I’m definitely not, but lately as I continue with (or flog to death) my limited culinary repertoire, I have been on the lookout for something different that doesn’t stretch my modest talents beyond the boundaries of the safely achievable.

Before we went into the latest lockdown, we managed to have a socially distanced Sunday lunch in my local and they had a really tasty potted pheasant on the menu. So, with that in mind and with thanks to our client Vicky Oyston, who runs Meanley Estate in Lancashire, what about a pheasant curry? Not sure? Then try this recipe for a tasty pheasant korma.

Meanley Estate Mild Pheasant Korma

(Popular with children and feeds 4 - 6 people)


  • 8 pheasant breasts diced
  • 1 large cup of plain yoghurt
  • 4 garlic cloves crushed
  • 1 teaspoon ground ginger
  • 1 tablespoon ground turmeric
  • 1 teaspoon paprika
  • 2 teaspoon garam masala
  • 2 large onions diced
  • 4 cardamon pods
  • 2 tablespoons of olive oil
  • 1oz cashew nuts
  • 1oz almonds
  • 3 cloves
  • 2 teaspoons of cinnamon
  • 1½ dried coriander
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh coriander (for garnish)


Dice the pheasant breast into cubes. Place in a large bowl. Add the ground turmeric and thoroughly mix to cover the breasts. Add the ground ginger, garlic, paprika, 1 teaspoon of garam masala, a pinch of salt and 3 tablespoons of yoghurt. Mix thoroughly and then let the bowl and its contents rest for an hour or even overnight in the fridge to marinade.

In a frying pan, add a couple of tablespoons of olive oil, add the onions, 1 cardamon pod (crush a little before adding to release flavour), cashew nuts and almonds. Sauté until the onions are golden brown.  Pour the contents of the frying pan into a blender and add the rest of the yoghurt. Blend to a creamy consistency.

In the frying pan, you have just used add the bay leaves, cloves, the 3 remaining cardamon pods and cinnamon

Add the marinated pheasant mix and cook for 10 – 15 mins on a medium heat. Then add the cashew and almond paste, with approximately ½ cup of water, 1 teaspoon garam masala and the dried coriander. Season with salt and pepper.

Cover the pan and simmer on low heat until the pheasant is completely tender. Stir regularly and add further water if the sauce looks a little thick.

Serve with basmati rice and fresh coriander. The addition of a side of poppadoms is always a winner!

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