Simple Way to Prepare Favorite Katsu Curry Rice (カツカーレライス)

Hey everyone, hope you’re having an incredible day today. 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 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 popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Katsu Curry Rice (カツカーレライス) is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must 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 cook it.

The ingredients needed to make Katsu Curry Rice (カツカーレライス):

1. Make ready Roux
2. Take 3 tbsp butter or vegetable shortening
3. Prepare 4 tbsp flour
4. Get 2 tbsp curry powder
5. Get 1 tbsp garam masala
6. Get Curry
7. Take 1 onion, sliced thin
8. Get 2 cloves garlic
9. Get 1 thumb ginger, sliced thin
10. Prepare 1 tbsp curry powder
11. Take 2 tbsp ketchup
12. Make ready 4 cups chicken broth
13. Prepare 1 carrot, cubed
14. Prepare 1 medium potato, cubed
15. Get 2 bay leaves
16. Take 1 cinnamon stick
17. Get 1/4 tsp whole cloves
18. Take 1/4 apple, grated
19. Make ready 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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