James Martin's Partridge Curry

Chefs Seasonal Special

Preparation Time:

20 mins

Cooking Time:

15 mins

Serves:

4

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A great game curry from James Marin - quick and easy if you use packet pilau!!

Ingredients

8 Partridge breasts

2 Garlic cloves - peeled and minced

4cm Ginger - peeled and minced

1.5 tsp Mild chilli powder (personally I think I'd go hot next time)

2 tsp Garam masala

1/2 Lemon juice

100g Thick greek yoghurt

For the sauce

2 tbsp Vegetable oil

2 Onions - peeled and finely diced

2 Cinnamon sticks

2 Bay leaves

5 Cardamon pods, lightly crushed

2 tsp Mild chilli powder (personally I think I'd go hot next time)

4 tsp Garam masala

1 tbsp Fenugreek seeds

400g Tin chopped tomatoes

2 Fresh tomatoes chopped

1 Small bunch of fresh chopped coriander

75ml Double cream

50g Butter

To accompany

Pilau Rice (the original recipe is home made Pilaf, but I thought it took too much time for a quick meal to make)

Method

1. Chop the partridge breast into mouth sized chunks and then marinade in a nix of the garlic, ginger, chilli powder, garam masala, yoghurt and lemon juice. Overnight in the fridge if possible but for at least 2 hours.

2. Place the partridge on a baking tray and grill on a high heat for 8 - 10 minutes

3. Whilst the partridge is grilling, fry the onions in the oil on a medium heat until golden brown and soft (about 8 minutes)

4. Add the cinnamon sticks, bay leaves, and cardamon pods and continue to fry for a further 1 minute. Now add the chilli powder, garam masala, and fenugreek seeds. Stir and fry for a further minute. Add the chopped and fresh tomatoes, bring to a simmer, add the cream and cook for 5 minutes.

5. Add the partridge and stir. 'Ping' the pilau! Serve with some fresh lemon juice, coriander, butter, and a naan if required.

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