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

Hello everybody, hope you are 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). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Katsu Curry Rice (カツカーレライス) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Katsu Curry Rice (カツカーレライス) is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular 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 can achieve it.

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. Make ready 4 tbsp flour
4. Prepare 2 tbsp curry powder
5. Take 1 tbsp garam masala
6. Prepare Curry
7. Prepare 1 onion, sliced thin
8. Make ready 2 cloves garlic
9. Take 1 thumb ginger, sliced thin
10. Take 1 tbsp curry powder
11. Get 2 tbsp ketchup
12. Take 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. Prepare 1/4 tsp whole cloves
18. Prepare 1/4 apple, grated
19. Make ready 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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