Katsu Curry Rice (カツカーレライス)

Name: Katsu Curry Rice (カツカーレライス)
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp butter or vegetable shortening; 4 tbsp flour; 2 tbsp curry powder; 1 tbsp garam masala; 1 onion, sliced thin; 2 cloves garlic; 1 thumb ginger, sliced thin; 1 tbsp curry powder; 2 tbsp ketchup; 4 cups chicken broth; 1 carrot, cubed; 1 medium potato, cubed; 2 bay leaves; 1 cinnamon stick; 1/4 tsp whole cloves; 1/4 apple, grated; 4 pcs tonkatsu (breaded pork or chicken cutlets) fried

蛟龍Stormwyrm @stormwyrm

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.

蛟龍Stormwyrm @stormwyrm

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.

Saved

Ingredients

1½ hours

4 servings

Roux
3 tbspbutter or vegetable shortening
4 tbspflour
2 tbspcurry powder
1 tbspgaram masala
Curry
1onion, sliced thin
2 clovesgarlic
1thumb ginger, sliced thin
1 tbspcurry powder
2 tbspketchup
4 cupschicken broth
1carrot, cubed
1medium potato, cubed
2bay leaves
1cinnamon stick
1/4 tspwhole cloves
1/4apple, grated
4 pcstonkatsu (breaded pork or chicken cutlets) fried

Saved

Steps

1½ hours

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.