Easy Katsu Chicken Curry with Rice

Preheat oven to Gas Mark 5 or equivalent. Place katsu chicken pieces on a baking tray and put in the oven for 15 - 20 minutes or until golden brown.

Cook the rice in a saucepan and bring to the boil. Simmer for 15 minutes until rice is soft. Alternatively, alter simmering time according to taste.

Place curry sauce in a microwaveable bowl. (At this stage, you may choose to sieve out the vegetables if you have finicky eaters.) Heat on full power for 60 seconds.

Place cooked katsu pieces into the sauce. Stir lightly for a light coating, or more vigorously for a generous coating.

Drain rice once cooked and rinse with boiling hot water. Shake off excess moisture. Serve rice and katsu chicken immediately with salad or vegetables of your choice.