Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, katsu curry rice (カツカーレライス). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Katsu Curry Rice (カツカーレライス) is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Katsu Curry Rice (カツカーレライス) is something that I have loved my entire life.

See recipes for Katsu Curry Rice (カツカーレライス), Tuna Katsu(cutlet) Curry too. 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 begin with this particular recipe, we must prepare a few ingredients. You can have katsu curry rice (カツカーレライス) using 19 ingredients and 8 steps. Here is how you cook it.

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

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

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. 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):

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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