Turkey Breast Curry Katsu Recipes

TURKEY BREAST CURRY KATSU

Steps:

• For the curry sauce: Add 2 tablespoons neutral oil to a large saute pan over medium-high heat and sear the turkey legs and thighs until browned on both sides, about 3 minutes per side. Remove the seared turkey pieces to a large stovetop pressure cooker and set aside. Add another 2 tablespoons oil to the same large saute pan and add the celery, carrot and onion. Cook, over medium-high heat, until softened, about 3 minutes. Add the tomato paste and saute for an additional few minutes. Add the Japanese curry powder and stir to combine. Deglaze the pan with 2 cups turkey stock and 1 cup water. Carefully pour the contents of the saute pan into the pressure cooker. Add the garlic, apple and ginger and toss to combine. Add the soy sauce, remaining 2 cups turkey stock and more water as needed to come halfway up the sides of the pressure cooker.
• Bring to a boil, then reduce the heat to low. Seal the lid and bring to pressure, then cook for 45 minutes. Carefully release the pressure and remove the meat.
• Strain the cooked stock into a large measuring cup with a spout and set aside. Pick the meat from the leg and thigh and reserve. Melt the butter in the bottom of a Dutch oven and add the flour. Stir the roux base and cook for several minutes over medium-low heat until blonde in color. Whisk in the turkey stock, adding the liquid slowly to avoid lumps. Add the picked meat from the leg and thigh. Simmer to thicken the sauce and cook out the raw flour flavor, an additional 10 minutes. Taste and adjust the seasoning with salt and pepper as needed.
• For the rice pilaf: Heat the oil in a medium saucepan over medium-high heat until hot, then add the onion and saute until softened, about 3 minutes. Add the rice and stir to combine. Allow the rice to toast, about 3 minutes. Carefully pour in 2 cups water and season with salt. Bring the water to a boil, then reduce to simmer and cover with a lid. Allow to cook until the water has fully absorbed, about 15 minutes. Turn off the heat and let stand for 10 minutes before fluffing with fork.
• For the charred cabbage: Preheat a charcoal grill over medium-high heat.
• Place the cabbage cut-side down on the grill and allow to sear until charred, about 5 minutes. Place the charred cabbage on a work surface until cool enough to handle. Tear the cabbage apart and add to a large bowl. Add the mustard greens, olive oil and vinegar and season with salt and pepper. Carefully toss to combine and gently wilt the mustard greens. Set aside until ready to plate.
• For the katsu: Place the breast between two large pieces of plastic wrap. Use a mallet to pound the breast flat to 1/4-inch-thick all over and sprinkle both sides with salt and pepper. Fill three large casserole dishes: the first with the flour, the second with the beaten eggs and the third with the panko and nori powder. Stir to combine the panko and nori powder so that the nori is evenly distributed. Place the pounded breast in each dish to ensure even coating, starting with the flour, then eggs and ending with the breadcrumbs.
• Heat 2 inches canola oil over medium-high heat in the largest cast-iron skillet or paella pan you have until the oil begins to shimmer. Line a sheet tray with a wire rack. Fry the turkey breast until crisp and golden brown, 3 to 4 minutes on each side. Remove to the wire rack. Once cool enough to handle, slice into 1/2-inch-thick slices.
• Line the bottom of a very large serving platter with the rice pilaf. Ladle a base of curry sauce over the rice, then top with the turkey katsu breast slices and finish with the charred cabbage salad.

TURKEY CURRY

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
• Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
• Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.