Method:

• Step 1

  To make your sauce, melt some butter in a pan and then fry the onions, garlic and ginger in it until fragrant.

• Step 2

  Add the turmeric, curry powder and flour and mix.

• Step 3

  Mix in the stock a little at a time while stirring continuously.

• Step 4

  Stir in the coconut milk, soy sauce and brown sugar and allow to simmer.

• Step 5

  Flatten your chicken breast slightly by bashing it down with a rolling pin.

• Step 6

  Put the rice in a pot along with the coconut milk, water and a good pinch of salt and boil on a low heat for 20 mins until cooked.

• Step 7

  Beat the eggs in one bowl, put the flour in another bowl and your breadcrumbs in a third bowl.

• Step 8

  Dip the chicken breasts into your flour until covered, then dip it in the egg mix and lastly dip it into the breadcrumbs until completely covered.

• Step 9

  Fry the chicken breast in a good amount of oil until crispy on the outside and cooked through the middle.

• Step 10

  Slice your sugar snaps, chicken breast, spring onions, top and tail your green beans.

• Step 11

  Fry your greens in some oil and season with salt and greyhound black pepper.

• Step 12

  Serve your greens on a bed of fresh spinach and plate up your rice. Top with your chicken breast and drizzle over the katsu sauce. Now dig in!