Katsu curry - Good Food Middle East

Ingredients

• 4 tbsp rapeseed oil or vegetable oil
• 2 x 200g pouches cooked rice (we used brown basmati)
• ½ large cucumber, peeled into ribbons
• handful mint leaves or coriander leaves, or both
• lime wedges, to serve
• 1 tbsp rapeseed oil or vegetable oil
• 2 onions, chopped
• 2 large carrots, chopped, plus 1 peeled into ribbons
• 2 garlic cloves, crushed
• thumb-sized piece ginger, peeled and grated or finely chopped
• 1 tbsp curry powder, mild or medium depending on your spice tolerance
• ½ tsp ground turmeric
• 400ml can coconut milk
• 2 tsp maple syrup (or use honey if not cooking for vegans)
• 1 tbsp cornflour
• 8 chicken mini fillets, or a 280-300g block firm tofu, or half and half
• 200g breadcrumbs (gluten-free if necessary)