Recipe of Any-night-of-the-week Katsu Curry Rice (カツカーレライス)

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, katsu curry rice (カツカーレライス). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Katsu Curry Rice (カツカーレライス) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Katsu Curry Rice (カツカーレライス) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Take Roux
2. Prepare 3 tbsp butter or vegetable shortening
3. Get 4 tbsp flour
4. Get 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. Take 1 thumb ginger, sliced thin
10. Get 1 tbsp curry powder
11. Take 2 tbsp ketchup
12. Get 4 cups chicken broth
13. Prepare 1 carrot, cubed
14. Take 1 medium potato, cubed
15. Make ready 2 bay leaves
16. Prepare 1 cinnamon stick
17. Take 1/4 tsp whole cloves
18. Get 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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