How to Make Thomas Keller Katsu Curry Rice (カツカーレライス)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, katsu curry rice (カツカーレライス). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Katsu Curry Rice (カツカーレライス) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Katsu Curry Rice (カツカーレライス) is something which I’ve loved my whole life.

To get started with this recipe, we have to first 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 can achieve it.

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

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

Steps 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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