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

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, katsu curry rice (カツカーレライス). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. 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 get started with this particular recipe, we must 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 butter or vegetable shortening
  3. Prepare flour
  4. Make ready curry powder
  5. Prepare garam masala
  6. Make ready Curry
  7. Prepare onion, sliced thin
  8. Take garlic
  9. Take thumb ginger, sliced thin
  10. Take curry powder
  11. Get ketchup
  12. Make ready chicken broth
  13. Get carrot, cubed
  14. Take medium potato, cubed
  15. Get bay leaves
  16. Make ready cinnamon stick
  17. Make ready whole cloves
  18. Take apple, grated
  19. Get tonkatsu (breaded pork or chicken cutlets) fried

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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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