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

Before you jump to Katsu Curry Rice (カツカーレライス) recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

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Certain foods made from whole grains are great for a fast snack. A slice of whole wheat toast, for example is a great snack in the morning hours. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Make the change from refined products including white bread to the healthier whole grain options.

A large selection of easy health snacks is easily available. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to katsu curry rice (カツカーレライス) recipe. You can have katsu curry rice (カツカーレライス) using 19 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Katsu Curry Rice (カツカーレライス):
  1. Use Roux
  2. You need 3 tbsp butter or vegetable shortening
  3. Use 4 tbsp flour
  4. Prepare 2 tbsp curry powder
  5. You need 1 tbsp garam masala
  6. Use Curry
  7. Use 1 onion, sliced thin
  8. You need 2 cloves garlic
  9. Take 1 thumb ginger, sliced thin
  10. Take 1 tbsp curry powder
  11. Take 2 tbsp ketchup
  12. Use 4 cups chicken broth
  13. Provide 1 carrot, cubed
  14. You need 1 medium potato, cubed
  15. You need 2 bay leaves
  16. Provide 1 cinnamon stick
  17. Use 1/4 tsp whole cloves
  18. Take 1/4 apple, grated
  19. Provide 4 pcs 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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