• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• While rice is cooking, thinly slice cucumber into rounds. Finely chop garlic. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a bowl, season and set aside. TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium-high heat. • Cook garlic, tossing, until fragrant, 1 minute. • Add katsu paste, coconut milk and the brown sugar, stirring to combine, until slightly reduced, 2-3 minutes. • Return cooked chicken to pan, and add the soy sauce, stirring until combined, 1 minute.

• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and Japanese style dressing. Season. • Divide rice between bowls. Top rice with coconut chicken katsu curry. • Sprinkle over crushed peanuts. Serve with cucumber salad. Enjoy!