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Game-on curry
Game-on curry
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Total Time:
1 hour 20 minutes
Cook delicious, seasonal game birds for better value. Start by increasing chicken ratio for a flavorful dish. Trust me, it's tasty!
Ingredients:
  • 2 x 200 g free-range chicken legs
  • 1 quail
  • 1 partridge
  • 1 pheasant
  • 1 big handful of curry leaves
  • 8 finger aubergines
  • 8 small round aubergines
  • 1 large aubergine (400g)
  • 1 x 400 g tin of light coconut milk
  • 1 onion
  • 4 cloves of garlic
  • 4 cm piece of ginger
  • 2 fresh red chillies
  • 1 bunch of fresh coriander (30g)
  • 4 teaspoons crunchy peanut butter
  • 4 teaspoons tamarind paste
  • 2 heaped teaspoons soft brown sugar
  • 2 teaspoons each fenugreek seeds, garam masala
  • 1 teaspoon each cumin seeds, fennel seeds, ground turmeric
Instructions:
  • Preheat the oven to 190ºC/375ºF/gas 5. Prepare the paste by peeling the onion, garlic, and ginger, deseeding the chillies, and slicing with the coriander stalks (set aside the leaves). Sauté in a pan until lightly charred, then transfer to a mortar and pestle. Add remaining paste ingredients and crush into a thick paste (or use a food processor). Meanwhile, halve the chicken legs, place skin side down in the pan with the quail, and add the partridge and pheasant legs. Sear until golden, then add curry leaves and a tablespoon of the paste. Let simmer on low heat. Stuff aubergines with the remaining paste and layer into the pan on top of the game. Bake for 40 minutes until aubergines are tender. Return the pan to heat, pour in coconut milk and water. Cook for 2 minutes, season with salt and pepper, and garnish with coriander leaves. Serve with pickles, salad, rice, and fluffy coconut breads.

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