William Powell Country

Red Pheasant Curry

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Article written by 10 January 2013
pheasant curry

Naan or paratha bread poppadums crisply fried onions and pickles

Serves: 4

Preparation: 15 mins

Cooking: 45 mins


A 2 inch piece of fresh root ginger, peeled and chopped

4 cloves garlic

450ml water

6 tbsps oil

6 pheasant breasts, cut into 1 inch cubes

10 cardamom pods

2 bay leaves

6 cloves

1 cinnamon stick

2 large onions, finely chopped

1 tsp ground coriander

2 tsps ground cumin

3 tsps mild paprika

6 tbsps natural yoghurt

Salt and freshly ground black pepper

2 tbsps freshly chopped coriander


  • Blend the ginger, garlic and 4 tbsps of the water in a liquidiser.
  • Heat half the oil and lightly brown the pheasant and set to one side.
  • Add the remaining oil and heat with the cardamom, bay leaves, cloves and cinnamon. Add the onions, and cook until golden brown.
  • Stir in the ginger and garlic paste and the remaining spices. Blend in the yoghurt and return the pheasant to the pan with the remaining water.
  • Cover and simmer gently for 30 minutes, or until the pheasant is tender.
  • Season and sprinkle over the fresh coriander. Serve with the accompaniments.



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