Pheasant Japanese Katsu Curry
Enjoy a mild, tasty Japanese-style curry served with crispy, crunchy pheasant katsu
Japanese curry is pleasantly mild and easy to eat. So, if you find Indian or some Thai curries too pungent, Japanese curry is a great place to start. S&B’s Golden Curry Mix should be available in most major grocery stores and don’t worry, the “medium hot” curry mix is nowhere near as spicy as other cuisines – looking at you, Thai food.
You could cube pheasant breasts and cook them with vegetables for an easy meal. However, pheasant isn’t chicken and gets a bit too tough for my liking this way, so I prefer to coat it in panko breadcrumbs and deep fry it. This is called katsu. The crunch is a nice contrast to the soft vegetables, gravy, and rice.
Pheasant Japanese Katsu Curry Recipe
Enjoy a mild, tasty Japanese-style curry recipe served with crispy, crunchy pheasant katsu
Equipment
Ingredients
- 4 pheasant breasts boneless and skinless
- 1 tray of S&B Golden Curry Mix – Medium Hot (half a 7.8-ounce box)
- 1 tbsp oil
- 1 large onion finely chopped
- 4 carrots
- 1 to 2 russet potatoes
- 3 cups water
- Salt and pepper
- Frying oil
- 1 ½ cups panko breadcrumbs
- 1 to 2 eggs beaten
- ⅓ cup all-purpose flour
- cooked white rice kept warm
- Shredded cabbage optional
Instructions
- Peel carrots and potatoes, and cut them into bite-size pieces – cut the potatoes slightly larger than you think because they will soften and dissolve. In a medium-sized pot over medium heat, sweat chopped onion in 1 tablespoon of oil. Then add carrots and potatoes and cook for about 5 minutes, stirring occasionally. Add water, bring to a boil, and then lower heat to low. Cover and simmer until carrots and potatoes are tender, about 20-30 minutes.
- Meanwhile, place one pheasant breast on a cutting board, lay a sheet of plastic wrap on top, and pound with the textured side of a meat mallet until the meat is an even thickness of ½ to ¾ inch. Repeat with remaining breasts. Generously season flattened breasts with salt and pepper and set aside.
- Massage one tray of curry mix to break it up into pieces. Add contents to the veggies and stir to dissolve. Add more water and season as desired. Turn off the heat and cover the pot to keep the curry warm.
- Lightly coat each piece of pheasant breast in flour, then wet in the beaten egg, and then press on panko breadcrumbs. Heat frying oil to 325°-350° Fahrenheit, and fry each piece until golden on both sides – do not crowd the pan. Drain on paper towels or a cooling rack. Slice fried pheasant into strips against the grain. Serve immediately with curry, hot white rice, and shredded cabbage.
Nutrition
Calories: 655kcalCarbohydrates: 70gProtein: 59gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 186mgSodium: 506mgPotassium: 1464mgFiber: 7gSugar: 9gVitamin A: 14826IUVitamin C: 29mgCalcium: 163mgIron: 4mg
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