Chettinad-Spiced Pigeon

This recipe was kindly donated by Bute Street Seafoodie.

Serves
2

Prep Time
30 mins

Cook Time
60 mins

Ingredients

Serving 2
  Ingredients
x 6 Pigeon breasts,
x 1 tbsp Sunflower or vegetable oil
x 10 or so Curry leaves
x 1 Small onion
x 1 tbsp ”Chettinad” Masala
x 60ml Game or chicken stock, or water
Grated zest of half an orange
Chopped coriander leaves for garnish
  Marinade
x 1 Garlic clove crushed to a paste
x ½” Piece of ginger, grated
Juice of half an orange
x ¼ Turmeric
x ½ Salt
  “Chettinad” Masala
x 1 tsp Black peppercorns
x 1 tsp Cumin seeds
x 2 tsp Fennel seeds
x 1 Star anise
x 5 Cardamoms
x 2 Cloves
x 1" Cassia or cinnamon stick, broken

To Start

Mix the ingredients for the marinade in a bowl, add the pigeon, coat well and leave for 30 mins or more. 

 

Meanwhile

Get a heavy-bottomed frying pan hot and put in all the spices for the “Chettinad” Masala. Toast them until the spices start to smell aromatic then transfer to a plate. When they have cooled, place them in a spice or coffee grinder and grind to a fine powder. 

 

Next

Heat the oil in a sauté pan or similar and, when hot, add the curry leaves. As soon as they crackle, add the onion and sweat it until it takes a little colour. Add 1 tbsp of the “Chettinad” Masala, cook for a minute then lift the pigeon pieces from the marinade and fry them for 1-2 mins so that they take some colour. 

 

Finally

Pour in the marinade and allow it to bubble for a moment then add the stock or water. Cook gently for 5-10 mins to allow the gravy to thicken. 

 

To Serve

Leave to rest for a few minutes then garnish with the coriander leaves and the orange zest and serve.

Pigeon

Protein (100g)

17.5

Calories (100g)

142

Fat (100g)

7.5

Cholesterol (100g)

90

Selenium (100g)

0.13

View Pigeon recipes