Pheasant Curry with Tamarind

Pheasant curry, a delicious hot and sour Indian-inspired recipe featuring the earthy sourness of tamarind tempered with silky coconut milk.

Both the leg and breast are showcased in this unusual curry recipe that, prep aside, takes just 35 minutes to cook.

Game Bird Curry

You don’t have to dig deep into my website to find a curry recipe that showcases an ingredient that is not usually associated with Indian curries.

Whether it be the atypical beef variants of popular British Indian curries like beef bhuna and chicken Ceylon or something using game, like my Indian inspired duck curry.

I even have a sea bass curry and Indian curried mussels too!

This pheasant curry joins that long list and I love this dish. It is hot and sour with fairly delicate spicing that allows the subtle flavour of pheasant to shine through.

The green beans add a wonderful flavour and texture to the silky smooth coconut milk gravy.

We get a wonderful earthy sourness from tamarind which is a perfect match for the delicious game bird.

If you are hunting for something with similar flavours but with an altogether more identifiable meat, then check out my South Indian coconut chicken curry.

Frequently Asked Questions

Why do you add the leg and the breast separately?

Pheasant is a delicate meat and overcooking it can lead to stringy and tough meat and the leg takes a little longer to cook than the breast.

By adding the two pieces of meat separately you avoid this.

How do I joint a pheasant?

The pheasant is very similar to a chicken. Removing the breasts and the leg uses the same process as you would with a chicken. I have added a video below showing how I do this.

Do not separate the pheasant thigh and drumstick, they are too small.

Can I avoid the drumstick being fibrous?

Unfortunately, this is all defined by the age of the bird and with it being a pseudo wild product it is difficult to guarantee.

Grab some wipes and chow down on that bad boy! It is still delicious, even if it is less than easy to eat.

Can I use tamarind concentrate or paste?

Yes but tread lightly, tamarind concentrate comes in very different strengths and it can overpower a dish if overused.

If you want to use it, pick your brand and get to know it well and stick with it.

Can I use tamarind chutney or sauce?

I would not, tamarind sauces and chutneys often contain a large amount of sugar as well as other ingredients.

As a result, they will change this dish significantly, by all means, try but as with using concentrate, you should tread carefully.

Serving Suggestions

I like to serve this game curry with some plainly boiled or steamed rice.

However, it is superb with pilau rice or even some turmeric rice too!

As with all curries I am fond of serving it with flatbread. We have a lovely fairly loose sauce here and my tandoori style naan bread is perfect. But chapatis would work really well too!

If you wanted to do something a little different you could serve this with my roast Bombay potatoes.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 24cm or 10″ saucepan with a lid.
• Frying pan, large enough for frying the pheasant. Anything larger than 24cm or 10″ should be fine.
• Mixing and or prep bowls.
• Fine mesh sieve.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring cups and spoons.
• Kettle.
• Grater.