How to Prepare Appetizing Katsu Curry Rice (カツカーレライス)

Katsu Curry Rice (カツカーレライス).

Katsu Curry Rice (カツカーレライス) You can cook Katsu Curry Rice (カツカーレライス) using 19 ingredients and 8 steps. Here is how you achieve it.

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

  1. It's of Roux.
  2. Prepare 3 tbsp of butter or vegetable shortening.
  3. It's 4 tbsp of flour.
  4. Prepare 2 tbsp of curry powder.
  5. Prepare 1 tbsp of garam masala.
  6. You need of Curry.
  7. Prepare 1 of onion, sliced thin.
  8. Prepare 2 cloves of garlic.
  9. Prepare 1 of thumb ginger, sliced thin.
  10. It's 1 tbsp of curry powder.
  11. It's 2 tbsp of ketchup.
  12. You need 4 cups of chicken broth.
  13. You need 1 of carrot, cubed.
  14. It's 1 of medium potato, cubed.
  15. It's 2 of bay leaves.
  16. It's 1 of cinnamon stick.
  17. You need 1/4 tsp of whole cloves.
  18. You need 1/4 of apple, grated.
  19. You need 4 pcs of tonkatsu (breaded pork or chicken cutlets) fried.

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

  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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