Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, katsu curry rice (カツカーレライス). One of my favorites. For mine, I’m gonna make it a bit tasty. 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 meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Katsu Curry Rice (カツカーレライス) is something which I’ve loved my entire life.
Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a craving for a You can cook the curry from scratch, frying the katsu, and cooking the rice all at the same time. To simplify and shorten the cooking process, here.
To get started with this recipe, we have to prepare a few components. You can cook katsu curry rice (カツカーレライス) using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Katsu Curry Rice (カツカーレライス):
- Get Roux
- Take 3 tbsp butter or vegetable shortening
- Prepare 4 tbsp flour
- Prepare 2 tbsp curry powder
- Take 1 tbsp garam masala
- Take Curry
- Make ready 1 onion, sliced thin
- Get 2 cloves garlic
- Prepare 1 thumb ginger, sliced thin
- Take 1 tbsp curry powder
- Make ready 2 tbsp ketchup
- Get 4 cups chicken broth
- Prepare 1 carrot, cubed
- Take 1 medium potato, cubed
- Get 2 bay leaves
- Take 1 cinnamon stick
- Take 1/4 tsp whole cloves
- Make ready 1/4 apple, grated
- Prepare 4 pcs tonkatsu (breaded pork or chicken cutlets) fried
It's basically the curry sauce without the meat, since the main meat is the katsu. n_u. It's basically the curry sauce without the meat, since the main meat is the katsu. 蛟龍Stormwyrm. It's basically the curry sauce without the meat, since the main meat is the katsu. It's basically the curry sauce without the meat, since the main meat is the katsu.
Steps to make Katsu Curry Rice (カツカーレライス):
- 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!
- 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.
- With 2 tbsp oil, sauté the onions under low heat. Let the onions caramelise, stirring occasionally, about 30 minutes.
- Rise heat to medium low and add garlic, ginger, ketchup, and curry powder. Stir well.
- 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.
- 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.
- Add grated apple and stir well.
- Fry tonkatsu pieces and chop. Arrange on a plate with rice and pour curry on top. Serve hot.
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