Jamaican Style Curry Pheasant
I have been studying different curry styles in the last couple of months. It has been fun learning all the different spices that go into making curry and from Jamaica to India and how different they can be. Here is my first recipe in a Jamaican style but trust me there will be more to come!
Jamaican Style Curry Pheasant
4 whole pheasants
1/2 lb of gold potatoes, diced
1/2 lb of carrots, diced
1 onion, sliced
4 cloves of garlic, minced
1 teaspoon of thyme
1 teaspoon of paprika
1 teaspoon of cayenne pepper
2 tablespoons of curry powder
3 cups of chicken broth
Place the pheasants in a crockpot and top with the potatoes, carrots, onion and garlic, the pheasant should be totally covered with the vegetables. Whisk together the spices into the chicken broth and then pour over everything in the crockpot. Turn on high for at least the first hour then turn to low and let cook for 6 to 8 hours until the bird is tender and falls off the bone. Serve with Jasmine rice.
