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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 Guidelines For Living Green And Spending less In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small ways by which energy and money can be saved. Green living is something we can all perform, without difficulty. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to katsu curry rice (カツカーレライス) recipe. 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 it.

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