Pheasant katsu curry

Pheasant katsu curry
Pheasant katsu curry

Pheasant Katsu Curry

To celebrate #nationalcurryweek here's a great recipe to try as Rachel Green combines game meat with a Japanese inspired fans favourite.
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Japanese
Servings 2 people


For the katsu:

  • 4 Plump pheasant breasts skinned
  • 2 Tbsp Corn flour
  • Sprinkle of togarashi or chilli powder
  • 150 g Japanese panko crumbs
  • 150 ml Sunflower oil

For the sauce:

  • 2 Tbsp Rapeseed or vegetable oil
  • 2 Onions, peeled and chopped
  • 2 Carrots,peeled and chopped
  • 2 Garlic cloves crushed
  • 3 cm Fresh ginger, peeled and chopped
  • 1 Tbsp Medium curry powder
  • 1/2 Tsp Turmeric
  • 1 Tsp Miso paste (optional)
  • 400 ml Coconut milk
  • 2 Tsp Honey
  • Sea salt flakes
  • Freshly ground black pepper

To serve:

  • Serve with steamed white rice
  • 1 Lime cut into wedges
  • 1 Carrot cut into ribbons
  • 1 Red chilli chopped
  • 1/2 bunch Spring onion chopped


  • Curry sauce:
  • Heat the rapeseed oil in a pan.
  • Add the onions and carrots and cook for about 7-8 minutes until the onion starts to caramelise.
  • Turn the heat down to medium and add the garlic and ginger.
  • Cook for a further 30 seconds stirring to avoid burning.
  • Then stir in the curry powder, turmeric, and miso paste.
  • Allow to cook a little, then add the coconut milk, honey and 100ml of water.
  • Season well, cover and simmer over a low heat for 20 minutes.


  • Mix the corn flour with 6tbsp of cold water in a bowl and add some seasoning – either togarashi or chilli powder.
  • Put the panko crumbs into a separate bowl.
  • Dip the pheasant breasts in the corn flour mixture and then coat with the panko crumbs. 
  • When the onion and carrots are cooked and soft, blitz the contents of the pan well using a stick blender.
  • If the sauce is too thick, you can add a little more water. Season to taste if needed.
  • Heat the oil in a frying pan and cook the pheasant breasts for 2½ minutes on each side, until golden.
  • Dry off the oil by placing the breasts on a paper towel.

To serve:

  • Place warm, steamed rice in bowls, pour over the curry and place the sliced katsu pheasant breast on top.
  • Serve immediately with lime wedges, carrot ribbons, chopped red chili and spring onion.


Tanners Wine

Wine pairing

Beeslaar Wines ‘I’m not Plastic Pinotage’ Stellenbosch 2020 – £26
Big reds with curry, bolder with hot ones. A good Pinotage can cope admirably with both.
BASC members can obtain a special discount through Tanners, find out more here.
Keyword Pheasant