Pheasant Tandoori.
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 Pheasant breasts, chopped into small cubes.
- 1 large onion, medium chopped.
- 1 large courgette, medium chopped.
- 3 cloves garlic, finely chopped.
- 1 chilli finely chopped with seeds.
- 5 tbsp vegetable oil.
- 2 tbsp Tandoori masala ready mixed spices.
- 1 tin chopped plum tomatoes.
- 2 tbsp tomato puree.
- 100ml hot water.
- salt to taste.
Method
- STEP 1Heat 3 tbsp oil in a large frying pan. Over medium heat cook chopped onion and courgette until soft.
- STEP 2Add spices, garlic and chilli, mix well and fry for 3 mins
- STEP 3Add plum tomatoes and tomato puree. Slowly add hot water stirring all the time. Bring to the boil, add salt to taste, reduce heat and allow sauce to gently simmer. Stir occasionally.
- STEP 4In a separate pan heat 2 tbsp oil. Over a medium heat cook cubed pheasant breasts for 3-4 mins so they are just cooked through.
- STEP 5Add cooked pheasant breast cubes to the sauce and gently cook for a further 3-4 mins. Ensure the curry is piping hot.
- STEP 6Serve with your favourite boiled rice.
