• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Once cooked, remove the pot from the heat. 
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the coriander (stalks and all).
• Halve the chilli and discard the core and seeds. Finely chop.
• In a small bowl, create the katsu sauce by mixing the honey, korma paste and aioli.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the broccoli and fry for 2-3 mins.
• Stir in the garlic, lower heat to medium and cook for 1 min.
• Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
• Remove from the pan, set aside and cover to keep warm. 

TIP: Reserve pan for later use.

• Beat one egg (per 2P) in a medium bowl.
• Add the breadcrumbs to another bowl. Season with salt and pepper.
•  Season the turkey with salt and pepper.
• Dip the turkey in the egg, then the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw turkey.

• Return the pan to high heat with just enough oil to cover the bottom.
• Once hot, carefully lay the turkey into the pan.
• Fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Turkey is cooked when no longer pink in the middle.

• Remove the turkey from the pan and thinly slice.
• Fluff up the rice with a fork and divide between plates.
• Top with the crumbed turkey and pan-fried broccoli. 
• Drizzle the katsu sauce over the turkey and rice.
• Finish with a scattering of chopped coriander and chilli (use less if you don't like spice).