Pigeon Curry

• 4 pigeon breasts, skinned and trimmed 
• 1 tbsp rapeseed oil
• 1 medium onion, finely diced
• salt to taste
• 2 garlic cloves, finely chopped
• 3cm piece of ginger, grated
• 200g tinned tomatoes
• 1 chilli, chopped
• 1 green tsp turmeric
• ½ tsp chilli powder
• 1 tsp garam masala
• pinch of fresh coriander, chopped

Method

1. Heat oil in a pan and add the onion. Fry on a high heat for a few minutes then reduce the heat and cook gently for about 10 minutes. Add some salt.
2. Meanwhile in a blender add the ginger, garlic and chillies and grind to a paste. Add a little water to loosen if needed.
3. Add this to the pan and stir. Continue cooking for another few minutes until it turns a lovely dark golden brown colour. If they stick to the bottom of the pan add a dash of hot water as and when required. Once browned reduce the heat and add the tomatoes.
4. Let the onions and tomatoes melt together creating a thick aromatic masala paste. This will take about 5 minutes.
5. Once the paste is shiny and thick add the pigeon and stir to coat. Turn the heat up and fry the for 5 minutes.
6. Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for another 5 minutes once cooked remove from the heat.
7. Remove the breasts and leave to rest for a few minutes then slice onto stips.
8. Return to the pan and sprinkle in the garam masala and coriander leaves then serve.