skinless pheasant breasts, cut into bite sized pieces
1/2Tbsp.
olive oil
165ml
tin full-fat coconut milk
Large handful fresh coriander, roughly chopped
Directions
Step 1
Put the coriander seeds, cumin seeds, turmeric, ground cinnamon, chilli flakes, saffron, garlic, ginger and some salt into a pestle and mortar and bash together until you have a well-combined pulp. Rub the spice mixture into the pheasant pieces and set aside to marinate for 10min, if you have time.
Step 2
Heat the oil in a large pan and add the marinated pheasant. Brown for a few min, then add the coconut milk and 150ml (¼ pint) water. Bring to the boil and simmer for 5min.
Step 3
Check the seasoning, garnish with coriander and serve with naan or rice.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
