Fan Fave: Chicken Katsu

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat.

Meanwhile, coarsely grate the zucchini. Whisk 1 egg in a shallow bowl. Put the breadcrumbs and 2 tbs plain flour in separate shallow bowls. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.

Add the zucchini, 3 tsp white vinegar and ½ tsp sugar to the rice, then season with salt and pepper. Stand, covered, for at least 5 mins. Meanwhile, dust the chicken in the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs (see Kitchen 101).

Heat 2 tbs vegetable oil in a large frypan over medium heat. Cook the chicken for 2-3 mins each side until golden and cooked through. Drain on paper towel. Wipe the pan clean. Heat the pan over medium-low heat, add the curry powder and half the coconut milk and cook, stirring regularly, for 1-2 mins until smooth and thickened.

Add the remaining coconut milk to the curry sauce and cook for a further 1-2 mins until just coming to the boil. Taste, then season with salt and pepper. Remove the pan from the heat. Divide the zucchini rice and chicken katsu among bowls, spoon over the curry sauce and enjoy!

When crumbing, limit the mess by using one hand to coat the chicken with the egg and the other hand to coat with the dry ingredients.