Pheasant Korma

A delicious, healthy and flavourful take on this British Indian classic.


Prep Time
10 mins

Cook Time
20 mins

If trying to save on calories swap the rice for cauliflower rice with coriander run through it.


Serving 2
  For the Recipe
4 Pheasant Breast
60g Butter
2 Red Onions, Sliced
4 Garlic Clothes, Finely Diced
2 Inches of Fresh Ginger, finely diced
1 ½ x tsp Ground Cumin
1 ½ x tsp Ground Turmeric
6 Cardamon Pods Worth of Seeds, Crushed
1 x tsp Chilli Powder
60g Cashew Nuts
170ml Double Cream
170g Full Fat Yogurt
1 / 250ml Chicken Stock Cube


1 x Deep Pan
1 x Whisk
1 x Mixing Bowl
1 x Chopping Board
1 x Sauce Pan

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, 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 pheasant into small pieces

and add to the pan, stir for around 3 minutes until the pheasant has browned.

5. Chicken Stock

Add 250ml of chicken stock to the pan and simmer for 10 minutes or until the sauce has thickened.

6. Whip!

Whip together the cream and yogurt.

7. Once curry has thickened turn down the heat

add the cream and yogurt 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.