Bob Peters
Well-known member
I really like a good Curry, and so one of the joys of bringing home some delicious beautiful rooster pheasants is that they work perfectly for many different curry recipes. A curry in Asia is essentially like a "chili" in north america, there are many different variations. Thick and thin, beef, chicken, fish, red, white, yellow, the varieties are many. That being said this is my basic curry recipe, so I figured I'd share. I've made it many times with both chicken and pheasant, and both turn out excellent in my humble opinion. Here's a list of ingredients.
1.5 pounds of pheasant meat
1.5 tablespoons curry powder
3 tablespoons of oil (olive, canola, peanut, etc. whatever you have or like)
1 Large onion finely chopped
1 or 2 green chilis
1 tablespoon ginger garlic paste (you can just use 3-4 cloves garlic and an equal size piece of ginger and mince this works fine. If you don't have ginger just mince garlic)
1 can crushed tomatoes, 14 or 15 ounces (if you have diced, chunked etc. that is fine but the curry might not be as smooth. You can always use a blender).
1/2 cup yogurt. Plain yogurt with fat in it is best. Greek yogurt etc. Also you can sub heavy cream or sour cream they work good too.
1/2 to 3/4 teaspoon salt, and while cooking add more to taste
Instructions:
1. Heat oil in deep pan or pot
2. Add chopped onions, sauté until onions turn golden (8-10 min)
3. Add garlic, ginger, and chiles, sautee a minute or two
4. Add tomatoes and salt. Cook until tomatoes are soft
5. Turn down heat for a minute, then add yogurt or heavy cream or sour cream
6. Add curry powder and stir, cooking on low heat for a few minutes
7. Add cubed pheasant and stir, then simmer for as long as you want.
If you want more gravy or the mixture is too thick slowly add some chicken broth or stock. If the gravy is too runny for your liking, add a little corn starch and stir it in.
There really isn't a wrong way to cook curry. It's basically tomatoes, onion, meat and dairy all cooked up into a heavy stew. You'll want some rice to pour it over. I always go basmati but any will do. If you like to cook pheasant thighs, this is a great use for them. If I get some that the bone is intact then I simply throw the entire thigh in. I figure this adds some flavor, almost like making a stock. Then I simply cut the meat off the bone as I eat the curry.
Green chilis are those small chilis about the diameter of your finger. There are many varieties and you can use whatever you find. I've used jalapenos before. Either way the chilis are what give this recipe its heat level. So if you want it really hot throw in a bunch. If you don't want any heat leave them out. It's all your choice. If you can't find fresh chilis at the grocery store you can always find a small 4 oz. can of diced chilis and use those. The pic is a batch I made this summer, I used chicken from the store and tomatoes from the garden. That said using wild pheasants and canned tomatoes is still absolutely delicious to me. I guess it all depends on if you like the spice palate of Indian curry.
1.5 pounds of pheasant meat
1.5 tablespoons curry powder
3 tablespoons of oil (olive, canola, peanut, etc. whatever you have or like)
1 Large onion finely chopped
1 or 2 green chilis
1 tablespoon ginger garlic paste (you can just use 3-4 cloves garlic and an equal size piece of ginger and mince this works fine. If you don't have ginger just mince garlic)
1 can crushed tomatoes, 14 or 15 ounces (if you have diced, chunked etc. that is fine but the curry might not be as smooth. You can always use a blender).
1/2 cup yogurt. Plain yogurt with fat in it is best. Greek yogurt etc. Also you can sub heavy cream or sour cream they work good too.
1/2 to 3/4 teaspoon salt, and while cooking add more to taste
Instructions:
1. Heat oil in deep pan or pot
2. Add chopped onions, sauté until onions turn golden (8-10 min)
3. Add garlic, ginger, and chiles, sautee a minute or two
4. Add tomatoes and salt. Cook until tomatoes are soft
5. Turn down heat for a minute, then add yogurt or heavy cream or sour cream
6. Add curry powder and stir, cooking on low heat for a few minutes
7. Add cubed pheasant and stir, then simmer for as long as you want.
If you want more gravy or the mixture is too thick slowly add some chicken broth or stock. If the gravy is too runny for your liking, add a little corn starch and stir it in.
There really isn't a wrong way to cook curry. It's basically tomatoes, onion, meat and dairy all cooked up into a heavy stew. You'll want some rice to pour it over. I always go basmati but any will do. If you like to cook pheasant thighs, this is a great use for them. If I get some that the bone is intact then I simply throw the entire thigh in. I figure this adds some flavor, almost like making a stock. Then I simply cut the meat off the bone as I eat the curry.
Green chilis are those small chilis about the diameter of your finger. There are many varieties and you can use whatever you find. I've used jalapenos before. Either way the chilis are what give this recipe its heat level. So if you want it really hot throw in a bunch. If you don't want any heat leave them out. It's all your choice. If you can't find fresh chilis at the grocery store you can always find a small 4 oz. can of diced chilis and use those. The pic is a batch I made this summer, I used chicken from the store and tomatoes from the garden. That said using wild pheasants and canned tomatoes is still absolutely delicious to me. I guess it all depends on if you like the spice palate of Indian curry.
