Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons coconut oil, clarified butter or vegetable oil
  • 1 whole pheasant or chicken, cut into serving pieces
  • Salt
  • 2 yellow onions, sliced
  • 4 cloves garlic, chopped
  • 1 tablespoon minced fresh ginger
  • 2 to 6 small, hot chiles such as Thai or Scotch bonnet, chopped
  • 2 plum tomatoes, chopped
  • 2 to 4 tablespoons curry powder
  • 2 quarts coconut water or regular water
  • 1 pound peeled butternut squash or potatoes, cut into chunks
  • 1 14-ounce can coconut milk
  • 1/4 cup lime juice
  • 1/4 cup salted, roasted peanuts
  • 1/4 cup chopped cilantro

Instruction

  • In a large, lidded pot, heat the coconut oil over medium-high heat. When it's hot, brown the pheasant or chicken pieces, removing them as they brown to a plate. Salt the meat as it cooks.
  • When all the meat has browned, add the sliced onion, some salt, and stir well. Saute the onion, stirring often, until it wilts and picks up a little browning on the edges. Just a little browning, though. Don't caramelize them.
  • Mix in the garlic, ginger and chiles and let them cook for 1 minute. Add the tomatoes and curry powder and stir well. My advice is to add 2 tablespoons at first, then check the seasoning in a while. You can always add more.
  • Pour in the coconut water (or regular water) and stir well. Return the pheasant to the pot. Bring to a simmer and add salt and curry powder as needed. Cover the pot and simmer gently until the drumsticks and wings are tender. If you want, fish out the meat and strip it from the bones and tendons, returning the meat to the pot.
  • Add the butternut squash and coconut milk and simmer until the squash is tender, about 30 minutes or so.
  • Finish with the peanuts, cilantro and lime juice. Serve with rice.