Ingredients

4 pidgeon breasts, halved
1 large onion, sliced
8 mushrooms, halved
1 tube of tomatoe puree
1 400ml pot of greek natural yogurt
2 tablespoons of vinegar
5 level tablespoons of granulated sugar
2 teaspoons of garam masala
2 teaspoon of jerk seasoning
2 tablespoons of curry powder
1 teaspoon of chilli powder
olive oil


Method

in a bowl mix the yogurt, tomatoe puree, vinegar, sugar, garam masala, jerk seasoning, curry powder and chilli powder, mix well until it all turns a pink colour.

heat a a table spoon of the olive oil in a pan and add the onions and mushrooms, cook for a couple of minutes and add the pidgeon breasts and cook for a further 2-3 mins

then crank the heat up as high as possible wait a minute and add the yogurt mixture little at a time and keep stirring ( very important to stir the whole time and add a little at a time and only add more when the previous bit is bubbling)

once all the yogurt is in keep stirring until it starts to bubble and then turn down low and let it gently cook for 20 mins, by now the sauce should have changed a slightly darker colour , this is because the sugar has melted.

once it been cooking for 20 mins try it and if you want it a little hotter just add more curry powder and chilli powder until its just the way you like it