Well guys i got another curry recipe for you, now im not sure if wood pidgeon is popular over in the states but its getting more popular over here in the uk, so thought i would share this curry
Its kind of an infusion of chinese/indian and is a kind of sweet and sour balti, believe me it taste alot better than it sounds,it also has jamaican jerk powder in it for a fruity taste.
Started to make this a few years ago and i forgot about it for along time, then thought i would have another go at it and made a few tweeks here and there and i think its a winner.
It is also on the menu at a restaurant near us, my wifes cousin is the head chef and he and his wife came round for dinner one day, of course i made this curry and he said he qould like the recipe for the restaurant, and he says it sells really well
anyway here it is, if you try it i hope you enjoy it
Ingredients
4 pidgeon breasts, halved
1 large onion, sliced
8 mushrooms, halved
1 tube of tomatoe puree
1 400ml pot of greek natural yogurt
2 tablespoons of vinegar
5 level tablespoons of granulated sugar
2 teaspoons of garam masala
2 teaspoon of jerk seasoning
2 tablespoons of curry powder
1 teaspoon of chilli powder
olive oil
Method
in a bowl mix the yogurt, tomatoe puree, vinegar, sugar, garam masala, jerk seasoning, curry powder and chilli powder, mix well until it all turns a pink colour.
heat a a table spoon of the olive oil in a pan and add the onions and mushrooms, cook for a couple of minutes and add the pidgeon breasts and cook for a further 2-3 mins
then crank the heat up as high as possible wait a minute and add the yogurt mixture little at a time and keep stirring ( very important to stir the whole time and add a little at a time and only add more when the previous bit is bubbling)
once all the yogurt is in keep stirring until it starts to bubble and then turn down low and let it gently cook for 20 mins, by now the sauce should have changed a slightly darker colour , this is because the sugar has melted.
once it been cooking for 20 mins try it and if you want it a little hotter just add more curry powder and chilli powder until its just the way you like it
here is a picture of the finished curry
