Pheasant Curry

Pheasant is in season right now and it’s fantastic cooked in a curry outdoors over fire! In our Cookout Live we cooked with a delicious authentic Indian curry sauce from our friend Rayeesa who runs the marvellous Spiced By Rayeesa. Rayeesa runs an Indian cookery school in rural Herefordshire as well as making a fantastic range of curry sauces. Check it out - we got ours from our local farm shop.


  • 450g pheasant breast – diced

  • 1 pot Pasanda curry sauce by “spiced by Rayeesa”

  • 100g natural yoghurt

  • 1tbsp ground almonds

  • Chopped coriander

  • Packet part cooked rice

Let’s Cook

Light the fire, add charcoal and allow to heat through for 30-40 mins.

Heat the cooking tray and add the curry sauce and yoghurt mix to combine.  Add the pheasant pieces and 100ml of water and allow to simmer for 15-20 mins or until the pheasant is cooked through.  When the meat is cooked add the ground almonds and stir to combine and cook for a further 2-3 mins, add a little extra water if needed.

While the pheasant is cooking take the packet of rice and squeeze all over to separate the grains.  Empty the rice onto the tray and add a little water to steam through.  Allow to cook for 5-6 mins or until done.  Add a little chopped coriander and stir.

Plate up the rice and curry and sprinkle with chopped coriander. 


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