INGREDIENTS
- 4 tbsp olive oil
- 4 onions, roughly chopped
- tbsp chicken tikka masala paste (use a shop bought paste or make your own – see our recipe, below)
- 2 red peppers, sliced
- 4 Pheasant fillets, sliced or diced
- 2 x 400g cans chopped tomatoes
- 4 tbsp tomato purée
- 150ml natural yogurt
- 150ml of Quark
- chopped coriander leaves, to garnish
Cooking Time: 50 mins | Prep 15 min
METHOD
1. Heat 4 tbsp olive oil in a large, lidded pan on the hob, then add the 4 roughly chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
2. Add 6 tbsp chicken tikka masala paste and 2 red peppers, sliced, then cook for 5 mins more.
3. Add the 4 siced or diced pheasant fillets and stir well, making sure to fully coat in the massala paste. Cook for 2 mins, then pour in the two cans of chopped tomatoes, add 4 tbsp tomato purée and 200ml water.
4. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the pheasant is cooked through.
5. Remove the lid, add 150ml natural yogurt and 150ml quark, then gently warm through.
6. Garnish with the corriander leaves and serve with basmati rice… Enjoy!
Tikka Massala Paste… Blitz up 5 garlic cloves, 1 large knuckle of fresh root ginger, roughly chopped, 1 red chilli, deseeded (seeded if you like it spicy) and sliced, 2 tsp each of ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little water and voila, delicious homemade curry paste.