• To a large saucepan, add the water and bring to the boil. 
• Add basmati rice, stir, cover with a lid and reduce heat to low. 
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so don’t peek! 

• Meanwhile, cut chicken breast into 2cm chunks.
• Thinly slice carrot into half-moons. Cut broccoli (including the stalk!) into florets. 
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken, broccoli, carrot and trimmed green beans, tossing, until 
browned and softened, 5-6 minutes. 
TIP: Chicken is cooked through when it’s no longer pink in the middle. 

• Reduce heat to medium, add sweet soy seasoning, then cook until fragrant, 
1 minute.
• Stir in Japanese curry paste, the brown sugar, coconut milk and baby spinach 
leaves, then cook until slightly reduced, 2 minutes.

• Divide basmati rice and katsu chicken and veggie curry between bowls
to serve. Enjoy!