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

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We hope you got benefit from reading it, now let's go back to katsu curry rice (カツカーレライス) recipe. To make katsu curry rice (カツカーレライス) you only need 19 ingredients and 8 steps. Here is how you do it.

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

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