Ingredients

4 tbsp rapeseed oil or vegetable oil

2 x 200g pouches cooked rice (brown basmati recommended)

½ large cucumber, peeled into ribbons

Handful mint leaves or coriander leaves, or both

Lime wedges, to serve

1 tbsp rapeseed oil or vegetable oil

2 onions, chopped

2 large carrots, chopped, plus 1 peeled into ribbons

2 garlic cloves, crushed

Thumb-sized piece ginger, peeled and grated or finely chopped

1 tbsp curry powder, mild or medium depending on spice tolerance

½ tsp ground turmeric

400ml can coconut milk

2 tsp maple syrup (or honey if not vegan)

1 tbsp cornflour

8 chicken mini fillets, or a 280-300g block firm tofu, or half and half

200g breadcrumbs (gluten-free if necessary)

Instructions

Step 1: Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onions and chopped carrots. Cook until the onions are soft and starting to caramelise, about 8 minutes.

Step 2: Add the crushed garlic and grated ginger to the pan and cook for another 30 seconds until fragrant.

Step 3: Stir in the curry powder and turmeric, warming the spices through for about 1 minute.

Step 4: Pour in the coconut milk, add maple syrup or honey, and 100ml of water. Season well, cover, and let simmer on low heat for 20 minutes.

Step 5: In a wide bowl, mix the cornflour with 4 tablespoons of water and a pinch of seasoning to create a batter. If cooking both chicken and tofu, dip the tofu first to keep ingredients separate.

Step 6: Dip the chicken pieces or tofu into the cornflour batter, then coat thoroughly with breadcrumbs placed in another bowl.

Step 7: Once the curry sauce’s onions and carrots are soft, blend the sauce using a hand or tabletop blender until smooth. If the sauce is too thick, add water to adjust consistency. Taste and adjust seasoning with salt, maple syrup, or lime juice if desired. Keep warm.

Step 8: Heat the remaining oil in a frying pan over medium heat. Cook the chicken or tofu for 4-5 minutes on each side until golden brown and cooked through.

Step 9: Warm the cooked rice and divide it between serving bowls. Top with the blended curry sauce and the crispy katsu chicken or tofu. Garnish with cucumber ribbons, carrot ribbons, fresh herbs, and lime wedges. Serve immediately.

Tips & Variations

Double the recipe and freeze the curry sauce and cooked katsu separately for easy meals later. Defrost overnight before reheating.

For a kid-friendly version, use mild curry powder, reduce to 1 teaspoon, and chop chicken or tofu into small nuggets. Serve carrot and cucumber in thin batons.

Swap tofu for thin aubergine slices to increase vegetable intake and stir in a tablespoon of peanut butter to the sauce for added protein and creaminess.

Use gluten-free breadcrumbs and ensure the cornflour is gluten-free if needed for dietary restrictions.

Storage

Store leftover curry sauce and katsu chicken or tofu separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stove or in the microwave and warm the katsu in a frying pan or oven to keep it crispy. Cooked rice can be stored likewise but avoid overcooking when reheating.

FAQs

Can I make this recipe vegan?

Yes, simply replace the chicken with firm tofu and use vegetable oil. Use maple syrup instead of honey to keep it vegan-friendly.

How do I get the katsu coating extra crispy?

Make sure the chicken or tofu is well coated in both the cornflour batter and breadcrumbs. Cook in hot oil and avoid overcrowding the pan to maintain crispiness. For even crispier results, finish in a hot oven for a few minutes after frying.