Description
Indian Butter Pheasant with Coconut Curry is a sumptuous dish that marries tender pheasant meat with a creamy, aromatic coconut curry sauce. Ideal for family gatherings or impressing guests, this recipe delivers an explosion of flavor and fills your kitchen with an inviting aroma. Serve it over steamed rice or warm naan for a comforting meal that captivates every palate.
Ingredients
Scale
- 1 lb pheasant breast, cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, chopped
- 2 tablespoons curry powder
- 3 tablespoons butter
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Gather and prepare all ingredients: chop onion, mince garlic, grate ginger, and cut pheasant into pieces.
- In a large skillet over medium heat, melt butter. Add onions and saut? until golden brown.
- Stir in garlic and ginger; cook until fragrant.
- Add pheasant pieces, season with salt and pepper, and cook until browned on all sides (about 5 minutes).
- Mix in curry powder; cook for another minute.
- Pour in coconut milk and bring to a gentle simmer. Cook for about 15 minutes until thickened.
- Adjust seasoning if necessary and serve hot over rice or naan, garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg