Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, katsu curry rice (カツカーレライス). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Katsu Curry Rice (カツカーレライス) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Katsu Curry Rice (カツカーレライス) is something that I’ve loved my entire life.
To begin with this recipe, we must first 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):
- Prepare Roux
- Prepare 3 tbsp butter or vegetable shortening
- Get 4 tbsp flour
- Get 2 tbsp curry powder
- Prepare 1 tbsp garam masala
- Prepare Curry
- Get 1 onion, sliced thin
- Make ready 2 cloves garlic
- Take 1 thumb ginger, sliced thin
- Get 1 tbsp curry powder
- Get 2 tbsp ketchup
- Make ready 4 cups chicken broth
- Prepare 1 carrot, cubed
- Prepare 1 medium potato, cubed
- Prepare 2 bay leaves
- Get 1 cinnamon stick
- Get 1/4 tsp whole cloves
- Prepare 1/4 apple, grated
- Make ready 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.
Instructions 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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