Pigeon Curry | Hari Ghotra
3.3/5 rating (4 votes)

Pigeon Curry

Koogi Curry

  • Heat Mild
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 20 mins
Pigeon Curry

A wonderful curry made with pigeon breast.

Hari says

I know what you are thinking pigeon and curry - is she for real? Well what can I say this was one of my dad's favourite dishes. I can remember every now and again my dad would bring home a whole bird (apparently some guy at work sold them) and he would have a beaming smile on his face. It was my mums job to cook up a finger licking dry pigeon curry (or koogi curry as he called it) and he knew that no one else would want any so he could indulge without any interruptions.

My mum would use a whole pigeon bones and all (but most people will find this way to fiddly to eat) so I have stuck to the breast meat with this recipe. It's a version of the one my mum used to make - I'm still working on mum to get her recipe out of her. So in the meantime enjoy this one - it's really good.

  • Ingredients
  • Method
  • 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
  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.

Nutritional information

Typical values* per Serving
Calories203
Fat (g)8
of which saturates (g)0
Carbohydrates (g)7
of which sugars (g)4
Fibre (g)1
Protein (g)23
Salt (mg)84
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra