If trying to save on calories swap the rice for cauliflower rice with coriander run through it.
Method
1. Melt the butter
in a deep pan and fry the onions, garlic and ginger for five minutes.
2. Add the cashew nuts
keeping a few back to garnish, mix through thoroughly
3. Crush the cardamon seeds
with a pestle and mortar / rolling pin and add all the spices to the pan, mix thoroughly.
4. Cut pheasant into small pieces
and add to the pan, stir for around 3 minutes until the pheasant has browned.
5. Chicken Stock
Add 250ml of chicken stock to the pan and simmer for 10 minutes or until the sauce has thickened.
6. Whip!
Whip together the cream and yogurt.
7. Once curry has thickened turn down the heat
add the cream and yogurt one large spoonful at a time, mixing together until you have achieved a nice creamy consistency.
8. Turn down the heat.
Leave the curry on a low heat for four minutes, do not boil.
9. Time to serve.
Serve with a rice of your choice, garnish with coriander leaves and crumble the remaining cashews.