Ingredients with Measurements:
- 2 pheasant breasts, cut into bite-sized pieces
- 2 apples, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and ginger and sauté for another minute.
4. Add the curry powder, turmeric, cumin, coriander, paprika, salt, and black pepper. Stir to combine.
5. Add the pheasant and cook until browned on all sides, about 5 minutes.
6. Add the diced apples, coconut milk, and chicken broth. Stir to combine.
7. Bring the mixture to a simmer and cook for 15-20 minutes, or until the pheasant is cooked through and the apples are tender.
8. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 14g
Protein: 22g
Sodium: 700mg
Sugar: 7g
Substitutions for ingredients:
- Chicken or turkey can be substituted for pheasant.
- Sweet potatoes or butternut squash can be substituted for apples.
- Vegetable broth can be substituted for chicken broth.
Variations:
- Add sliced bell peppers or carrots for extra vegetables.
- Use different types of apples for different flavor profiles.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Cut the pheasant into bite-sized pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the curry to prevent the pheasant from breaking apart.
- Adjust the amount of curry powder to your liking for a milder or spicier curry.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted Brussels sprouts
- Garlic green beans
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Ensure the pheasant is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and British cuisine. It typically consists of meat or vegetables cooked in a spiced sauce.
Flavor profiles:
This curry has a warm and spicy flavor with a hint of sweetness from the apples.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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