This rich, creamy, classic korma features tender pheasant pieces in a mild, perfectly spiced sauce enriched with coconut milk and cream. It's a speedy, simple but luxurious meal that showcases British game at its best.
Cooking instructions
Cook from frozen. Place on baking tray, pierce film lid. Preheat oven to 200C/400F/gas mark 6 and cook for approximately 30 – 35 minutes. From chilled, 20-25 minutes.
Ingredients
Pheasant Breast (30%), Coconut Milk (22%) (Coconut extract (53%), Water (47%), Citric Acid (E330)), Onions, Water, Single Cream (8%) ( MILK), Red Peppers (4%), Green Peppers (4%), Natural Yoghurt (1%) (Skimmed MILK (91%), Skimmed MILK Powder (6%), Cream (2%) (MILK), Starter Culture), Coriander, Chicken Stock (1%) (Chicken ( RME), Water, Yeast extract, Potato flakes, Salt (Anticaking agent: E535.), Yeast extract), Rapeseed oil (Rapeseed oil, Antifoaming agent (E900)), Butter (MILK), Garlic Puree, Ginger Puree, Modified Waxy Maize Starch, Duck Stock (Concentrated broth from Duck (50%) (Duck
Skin, Water, Duck Fat), Malto Dextrin, Glucose, Salt, Yeast Extract, Onion Powder, Sugar, Thickener: Xanthan Gum. Emulsifier: di-glycerides of Fatty Acids. Herb Extract (Rosemary)), Korma Powder (Coriander, Turmeric, Fenugreek, Cumin, Black Pepper, Salt, Chilli, Garlic, Ginger, Caraway, CELERY, Onion Powder), Sugar, Cumin, Turmeric, Cumin Seeds, Garam Masala (Coriander, Cumin, Ginger, Cassia, Black Pepper, Cloves), Cinnamon, Bay Leaves
Additional Warnings
Although every care has been taken to remove bones, some small pieces may remain.
May contain shot