How to Make Super Quick Homemade Katsu Curry Rice (カツカーレライス)

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Katsu Curry Rice (カツカーレライス). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Katsu Curry Rice (カツカーレライス), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Katsu Curry Rice (カツカーレライス) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Katsu Curry Rice (カツカーレライス) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Katsu Curry Rice (カツカーレライス) estimated approx 1½ hours.

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 cook that.

So here's a spin on the earlier LeBlanc Curry I made a while back. It's basically the curry sauce without the meat, since the main meat is the katsu.

Ingredients and spices that need to be Prepare to make Katsu Curry Rice (カツカーレライス):

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

Instructions to make 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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