Pheasant yoghurt curry

  • Prep time 15 mins
  • Cook time 25 mins
  • Serves 4


X 4 pheasant breasts

200g Llaeth Y Llan or Rachel’s natural yoghurt

1 tsp garam masala

½ tsp turmeric

½ tsp chilli powder

2 garlic cloves

X ½ lemon -juice

X 2 tbsp vegetable oil

X 1 heaped tsp cumin seeds

X 3 fresh tomatoes

X fresh coriander


To Start

Mix the yoghurt, spices, lemon juice and peeled and chopped garlic and season with salt.


Cut the pheasant breast into 3cm pieces and add to the yoghurt mixture, turn until well coated and leave to marinade for an hour or overnight.


Cut the tomatoes into thin slices then heat the oil in a pan and add the cumin seeds and once they start to sizzle add the tomatoes and cook over medium heat for 5 minutes until they start to soften.


Add the marinated pheasant and any excess marinade, mix well then bring to the boil. Cover and cook over a medium heat for 10 minutes until the pheasant is cooked through. If the sauce is too thick add a little boiling water. Taste for seasoning.

To serve

Sprinkle with chopped fresh coriander and serve with rice or naan bread.