Roast Pheasant with Parsnips and Chorizo - Chef Recipe by Gill Meller
"Friends, if you eat meat, then you should be eating more of this delicious game bird." - Gill Melle...
1 packet The Spice Tailor Keralan Coconut Curry
1 tsp vegetable oil
A handful each of button mushrooms (halved), frozen peas, mangetout, all cleaned
1 small courgette, sliced
2 chicken breast, cut into cubes
1/2 gel or cube chicken stock
Squeeze of lemon juice to taste
Heat the oil in a medium-sized non-stick saucepan. Add the vegetables (except peas) and small pinch of salt and sauté for a minute or so. Add the chicken and sauté for another minute.
Add in the sauce (leave the spices for another dish on another day), the chicken stock and a good splash of water so that the liquid in the pan is lightly creamy or even thinner.
Bring to a boil then simmer until the chicken is done, around 3-4 minutes more. Add lemon juice to taste, adjust the liquid in the pan if necessary by adding some hot water. Serve.
Credits: The Spice Tailor
Photo Credits: The Spice Tailor