Chicken Katsu Curry with Rice & Japanese Slaw

Steps

1. Bring a full kettle to the boil.
2. Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Prep onion and carrot. Heat oil in second small pot on medium-high heat and cook onion and carrot for about 5 minutes, until softened. Mix cornflour and water measure together in a small cup. Add curry spices and cook for 1 minute, until fragrant. Add conflour mix and soy sauce and bring to a simmer. Cook for about 30 seconds, until thickened. Remove from heat and cover to keep warm.
4. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and pepper. Place flour in a medium shallow bowl. Whisk egg and milk together in a second bowl. Combine breadcrumbs and sesame seeds in a third bowl.
5. Heat oil in a medium fry-pan on medium heat. Coat each piece of chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go. Cook chicken for 4-5 minutes each side (depending on thickness), until cooked through.
6. Toss slaw in a medium bowl with oil and vinegar. Prep spring onion.
7. Rice topped with chicken katsu, curry sauce and spring onion, with slaw on the side.