Katsu Curry-Inspired Chicken & Stir Fry Veg Brown Rice Bowl

Take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once done, transfer the cooked rice to a plate and set aside, reserve the pot

Boil half a kettle

Slice your cucumber into discs on the diagonal

Slice each individual cucumber disc into matchsticks

Add the cucumber matchsticks to a bowl with your rice vinegar, a splash of boiled water and a pinch of sugar and salt, then set aside to pickle – this is your quick-pickled cucumber

Add your chicken breast portion[s] to a chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the flattened chicken to the pan with a pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Tip: Cooking for 5? Use two pans!

Chop your creamed coconut roughly (if required!)

Combine your ginger & garlic paste, curry powder and cornflour in a measuring jug

Gradually stir in 150ml [195ml] [255ml] boiled water, chopped creamed coconut, 2 tsp [3 tsp] [4 tsp] sugar and your soy sauce – this is your katsu curry sauce base

Return the reserved pot to a medium-heat with a drizzle of vegetable oil

Once hot, add your shredded veg mix to the pot with a pinch of salt and cook for 3-4 min or until the vegetables begin to soften

Once softened, add the cooked rice to the pot and give everything a good mix up

Cook for 2-3 min or until the rice is piping hot – this is your stir fry veg rice

Put the jug with the katsu curry sauce base in the microwave for 2 min, stirring halfway, or until the sauce has thickened – this is your katsu curry sauce