Photo: K8
Pheasant Tandoori.
11 ingredients
Serves 4
openrecipes
A delicious, simple, medium hot curry making good use of this excellent game bird.
Estimated Nutrition (whole recipe, rough)
219
Calories
3g
Protein
14g
Fat
23g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pheasant | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Pheasant breasts, chopped into small cubes.
- 1 large onion, medium chopped.
- 1 large courgette, medium chopped.
- 3 cloves garlic, finely chopped.
- 1 chilli finely chopped with seeds.
- 5 tbsp vegetable oil.
- 2 tbsp Tandoori masala ready mixed spices.
- 1 tin chopped plum tomatoes.
- 2 tbsp tomato puree.
- 100ml hot water.
- salt to taste.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes