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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special 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 little bit unique. This will be really delicious.

Rise heat to medium low and add garlic, ginger, ketchup, and curry powder. Add cloves, cinnamon stick, and bay leaves. It's basically the curry sauce without the meat, since the main meat is the katsu. owwie. It's basically the curry sauce without the meat, since the main meat is the katsu. 蛟龍Stormwyrm.

Katsu Curry Rice (カツカーレライス) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Katsu Curry Rice (カツカーレライス) is something which I have loved my entire life.

To begin with this particular 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 that.

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

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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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