Cut the pheasant breasts in strips. Mix the curry paste with natural yoghurt. Add the pheasant strips and stir well to coat all the pieces evenly.
Cover with cling film and leave to marinade for about two hours (or if time overnight in the fridge)
Remove the pheasant pieces from the marinade and thread the pieces of pheasant onto the wooden skewers. Heat a little oil in a griddle or frying pan. Place the kebabs in the griddle and cook evenly on all sides.
Garnish with coriander and serve with basmati rice and plum chutney.
Tip: Alternatively cook under a hot grill basting with some of the marinade during cooking. Turn to cook evenly.