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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, katsu curry rice (カツカーレライス). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Katsu Curry Rice (カツカーレライス) is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Katsu Curry Rice (カツカーレライス) is something which I’ve loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Katsu Curry Rice (カツカーレライス):
  1. Make ready Roux
  2. Prepare 3 tbsp butter or vegetable shortening
  3. Take 4 tbsp flour
  4. Make ready 2 tbsp curry powder
  5. Make ready 1 tbsp garam masala
  6. Take Curry
  7. Make ready 1 onion, sliced thin
  8. Prepare 2 cloves garlic
  9. Prepare 1 thumb ginger, sliced thin
  10. Take 1 tbsp curry powder
  11. Take 2 tbsp ketchup
  12. Make ready 4 cups chicken broth
  13. Take 1 carrot, cubed
  14. Make ready 1 medium potato, cubed
  15. Prepare 2 bay leaves
  16. Make ready 1 cinnamon stick
  17. Take 1/4 tsp whole cloves
  18. Get 1/4 apple, grated
  19. Take 4 pcs tonkatsu (breaded pork or chicken cutlets) fried
Steps 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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