Chicken Katsu Curry with Basmati Rice

Instructions

1. Prep ingredients: Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 12 mins or until tender. Drain and cover to keep warm. Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop 2 garlic cloves. Pick the coriander leaves and finely chop the stems.
2. Prep chicken: Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Put the breadcrumbs in a shallow dish. Whisk 1 egg in a separate shallow dish. Dip the chicken in the egg, then coat in the breadcrumbs.
3. Start curry sauce: Heat 2 tsp vegetable oil in a small frypan over medium heat. Cook the garlic and curry powder (see Make it milder), stirring, for 30 secs or until fragrant. Add 2 tsp plain flour and cook, stirring, for 1 min or until browned.
4. Finish curry sauce
5. Add the coriander stems, coconut milk, 1 tbs soy sauce, 1 tbs tomato paste, 1 tsp white vinegar and 125ml (½ cup) water to the pan. Cook, whisking occasionally, for 8 mins or until thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
6. Fry chicken and serve up: Meanwhile, heat 2 tbs vegetable oil in a medium frypan over medium heat. Cook the chicken for 2-3 mins each side until golden and cooked through. Drain on paper towel. Put carrot, coriander leaves and 1 tsp white vinegar in a bowl, season with salt and pepper and toss to coat. Divide rice, chicken and salad among plates. Drizzle with curry sauce and enjoy!