Pigeon Korma with Jerusalem Artichokes & Spinach Recipe | Abel & Cole

Pigeon Korma with Jerusalem Artichokes & Spinach

Cooking time
Serves2 people
Pigeon Korma with Jerusalem Artichokes & Spinach

For curry in a hurry, try this lightly spiced korma made with wild wood pigeon breasts from Hampshire.


  • 250g wild pigeon breasts
  • 1 tbsp Chiman’s chicken korma spices
  • 1 onion
  • A thumb of ginger
  • 1 red chilli
  • 3 Jerusalem artichokes
  • A 400ml tin of coconut milk
  • 150g white basmati rice
  • 100g baby leaf spinach
  • A few splashes of olive oil
  • Sea salt and freshly ground pepper

Prep: 15 mins | Cook: 25 mins

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1. Slice each pigeon breast in half. Pop them into a large bowl with a splash of olive oil. Rub in the korma spices. Make sure everything gets a good coating.
2. Peel and finely chop the onion. Peel and grate the ginger. Halve the chilli. Flick out the seeds and white bits. Finely chop the chilli. Peel and chop the Jerusalem artichokes.
3. Warm a splash of olive oil in a pan. Add the pigeon breasts. Fry. Turn once, so they are crisp and golden on both sides.
4. Add the onion, ginger and chilli. Fry. Stir often, tilll the onion is light brown. Add the artichokes.
5. Pour in the coconut milk. If there are any korma spices left in the dish, tip them in. Season with salt. Cover. Simmer till the artichokes are soft and the pigeon breasts are cooked through.
6. While the curry simmers, fill a pan with hot water. Bring it to the boil. Add the rice. Cover. Simmer on for 8 mins till the rice is tender and cooked through.
7. Taste the korma. Adjust the seasoning. Stir in the spinach. Cook till the spinach wilts. Serve with the drained rice.
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