This slow-cooked pheasant curry is rich, comforting, and deeply flavourful. The perfect way to make the most of game. It’s also one of the simplest recipes you’ll ever make: pop everything into a pot and let the oven or slow cooker do the work. The long, gentle cook transforms pheasant legs or breasts into tender meat that melts into a spiced tomato and coconut sauce. With warming Indian-inspired spices and a silky texture, it’s a dish that pairs beautifully with rice or naan for a hearty, crowd-pleasing meal.
Preheat your oven to 150°C (130°C fan) / 300°F / Gas 2.
In a large ovenproof stockpot, add the pheasant pieces, chopped onion, and garlic.
Stir in the chopped tomatoes, coconut milk, tomato paste, and crumble in the stock cube.
Add all the spices: cumin, garam masala, turmeric, nigella seeds, ground coriander, and optional chilli powder/chilli flakes. Mix everything together so the pheasant is well coated in the sauce.
Bring the mixture to a gentle simmer on the stovetop.
Cover with a lid and transfer to the oven. Cook for about 6 hours, stirring every hour and adding a splash of water or stock if the sauce gets too thick.
Alternative method: You can cook the curry in a slow cooker instead. Set it to low and cook for about 10 hours, until the pheasant is fall-apart tender.
Taste and adjust seasoning with salt and pepper before serving. Enjoy hot with steamed rice, naan bread, or flatbreads.
