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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.
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Prep Time
50
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course
Main Course
Cuisine
Japanese
Servings
2
people
Ingredients
1x
2x
3x
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
Instructions
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.
Katsu
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.
Keyword
Pheasant