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

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, katsu curry rice (カツカーレライス). One of my favorites food recipes. For mine, 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Katsu Curry Rice (カツカーレライス) is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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 it.

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

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