Healthy chicken katsu curry - Master recipes

Ingredients

• 25g flaked almonds -
• 1 tsp cold-pressed rapeseed oil -
• 2 boneless, skinless chicken breasts (about 300g total) -
• lime wedges, for squeezing over -
• 2 tsp cold-pressed rapeseed oil -
• 1 medium onion, roughly chopped -
• 2 garlic cloves, finely chopped -
• thumb-sized piece ginger, peeled and finely chopped -
• 2 tsp medium curry powder -
• 1 star anise -
• ¼ tsp ground turmeric -
• 1 tbsp plain wholemeal flour -
• 100g long-grain brown rice -
• 2 spring onions, finely sliced (include the green part) -
• 1 medium carrot, peeled into long strips with a vegetable peeler -
• ⅓ cucumber, peeled into long strips with a vegetable peeler -
• 1 small red chilli, finely chopped (deseeded if you don't like it too hot) -
• juice ½ lime -
• small handful mint leaves -
• small handful coriander leaves -