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.
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
- 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.
- 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.