Scott Rea's Partridge Korma

Preparation Time:

20 mins

Cooking Time:

45 mins



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From his book Coq, Stock and two smoking barrels, this Partridge korma is delicious


3 Partridge, quartered

2 Onions, chopped

2 Cloves garlic, finely chopped

1" Ginger, finely chopped

Rapeseed oil

Pinch of Ground turmeric

1 tbsp Ground cumin

1 tbsp Ground coriander

3 Cloves

1 Cinnamon stick

6 Green cardomon pods

Chilli flakes or 1 dried chilli (chopped)

250ml Greek yoghurt

130ml Double cream

150ml boiling water

50g Flaked almonds

Bunch of chopped coriander


1. Quarter the pheasants (remove the skin if preferred) before browning in hot rapeseed oil in a large casserole dish. Remove the partridge but keep it warm.

2. Top up the sesame oil and then fry the onions until soft and golden. Cook for a further 2 mins

3. Now add the turmeric, cumin, and ground coriander. Cook for a further 2 minutes and then add the ginger and garlic. Cook for a further 2 minutes stirring continuously.

4. Next add the cinnamon stick, chilli, cardoon pods and cloves. then add the yoghurt - 50ml at a time so as not to curdle.

5. Return the partridge and 150ml boiling water and simmer for 35-45 minutes. I added some more water again later as the dish is quite dry.

6. Remove the partridge (keep warm) and stir in the double cream along with the chopped coriander. Simmer for 2 minutes before returning the partridge.

7. Use the next two minutes to microwave your rice (if taking the quick option) and baking the pre-made (packet bought!) naan bread.

8. Serve with a sprinkling of more chopped coriander but remove the cinnamon stick and any other non desirable hard spices!