River Ninja Katsu Curry
Ingredients
The Cheat
- 1 Pack of Breaded Chicken Goujons Aldi Roosters are the king here.
- 300 g Basmati Rice.
The Katsu Sauce:
- 1 Onion chopped.
- 2 Carrots peeled and chopped into chunks.
- 2 Garlic Cloves chopped (or 1 tsp paste).
- 1 tsp Ginger Paste Optional, but adds a nice zing.
- 1 tbsp Mild Curry Powder Supermarket own brand is fine!.
- 500 ml Water or Chicken/Veg stock if you want to amp up the taste.
- 1 tbsp Dark Soy Sauce Crucial for that rich colour.
- 1 tsp Sugar or Honey to balance the spice.
Instructions
- The Chicken: Get your chicken goujons in the oven or Air Fryer. They usually take about 15-20 minutes, which is exactly how long the sauce takes.
- The Base: Heat a splash of oil in a saucepan. Throw in the onion, carrots, garlic, and ginger. Fry them on medium heat for 5 minutes until the onion is soft.
- The Spice: Add the Curry Powder. Stir it constantly for 1 minute.
- Dad Note: This is "cooking out" the spice so it doesn't taste dusty. It will look dry and smell amazing.
- The Liquid: Pour in the Water (or stock). Yes, just water. Trust the process.
- The Simmer: Bring it to a boil, then turn down and simmer for 10 minutes until the carrots are soft.
- The Magic (Blitz): Take the pan off the heat. Use a hand blender (stick blender) to blitz the sauce until it is completely smooth.
- Watch: The carrots will disappear, and the sauce will instantly thicken into that classic orange/brown Katsu gravy.
- The Seasoning: Stir in the Dark Soy Sauce and the sugar/honey. Taste it. If it needs more salt, add a splash more Soy.
Serve:
- Adults: Slice the chicken, place on rice, drown in sauce.
- Kids: Rice, Chicken, and a "Dipping Pot" of sauce on the side.
Notes
Serving Suggestion: Serve with a side of pickled cucumber if you want to be authentic, or just shovel it in with a spoon.