• Boil the kettle. Cut potato and carrot into bite-size chunks. • Spread potato and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4-5 minutes. • Cut chicken breast into 2cm chunks. In a large bowl, combine chicken, curry powder and a drizzle of olive oil.

• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, potato and carrot, tossing occasionally, until browned, 4-5 minutes (cook in batches if your pan is getting crowded). • Add katsu paste, coconut milk, chicken-style stock powder and the water, and bring to a boil. • Reduce heat to medium and simmer, stirring occasionally, until veggies are tender, 9-10 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.

• Thinly slice cucumber and radish. In a medium bowl combine cucumber, radish, the sesame oil and a drizzle of vinegar. Season to taste. • Divide rapid rice between bowls and top with golden chicken curry. • Serve with cucumber and radish salad. Enjoy!