Katsu Curry-Inspired Double Chicken & Stir-Fry Veg Cauli Rice Bowl

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

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, transfer the cooked cauliflower 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 your cucumber matchsticks to a bowl with your rice vinegar, a splash of boiled water and a pinch of sugar and a small pinch of 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!)

(Doubled your protein? Use 2 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 cauliflower 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 cauliflower 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