Katsu Curry Rice (カツカーレライス)
Katsu Curry Rice (カツカーレライス)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, katsu curry rice (カツカーレライス). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Katsu Curry Rice (カツカーレライス) is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Katsu Curry Rice (カツカーレライス) is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have katsu curry rice (カツカーレライス) using 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Katsu Curry Rice (カツカーレライス):
  1. Prepare Roux
  2. Get 3 tbsp butter or vegetable shortening
  3. Take 4 tbsp flour
  4. Make ready 2 tbsp curry powder
  5. Prepare 1 tbsp garam masala
  6. Get Curry
  7. Take 1 onion, sliced thin
  8. Get 2 cloves garlic
  9. Prepare 1 thumb ginger, sliced thin
  10. Prepare 1 tbsp curry powder
  11. Take 2 tbsp ketchup
  12. Get 4 cups chicken broth
  13. Get 1 carrot, cubed
  14. Prepare 1 medium potato, cubed
  15. Prepare 2 bay leaves
  16. Make ready 1 cinnamon stick
  17. Make ready 1/4 tsp whole cloves
  18. Prepare 1/4 apple, grated
  19. Prepare 4 pcs tonkatsu (breaded pork or chicken cutlets) fried
Instructions to make Katsu Curry Rice (カツカーレライス):
  1. Melt butter/shortening in a pan on low heat. Mix flour until well blended. Rise heat to medium low and mix until flour browns a little. Be careful not to burn it!
  2. Add curry powder and garam masala, mixing well. Transfer to a bowl. If not using immediately can be stored for up to a month refrigerated.
  3. With 2 tbsp oil, sauté the onions under low heat. Let the onions caramelise, stirring occasionally, about 30 minutes.
  4. Rise heat to medium low and add garlic, ginger, ketchup, and curry powder. Stir well.
  5. Add potatoes, carrots, and broth. Bring heat up to medium. Add cloves, cinnamon stick, and bay leaves. Let boil, and then bring heat back down to low, and simmer for 30 minutes or until vegetables are tender.
  6. Add curry roux made in steps 1–2. Stir well and bring heat up to medium. Let boil, and then lower heat to low, and stir until it thickens, about 5 minutes.
  7. Add grated apple and stir well.
  8. Fry tonkatsu pieces and chop. Arrange on a plate with rice and pour curry on top. Serve hot.

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