Chicken Katsu Curry with Rice

Steps

1. Preheat oven to 220oC. Line an oven tray with baking paper. Peel and dice butternut and carrot 2cm. Toss on prepared tray with a drizzle of oil and first measure of salt. Cook for about 25 minutes, until golden and tender.
2. Cut broccoli into small florets. When butternut has 10 minutes cook time remaining, add broccoli to tray and cook until bright green and tender. Combine rice, water and salt in a medium pot and bring to the boil.
3. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally.
4. Place chicken in a medium bowl with cornflour and toss to coat. Whisk egg and pour over chicken. Mix well to coat, ensuring all chicken is covered in egg. In a medium bowl, mix breadcrumbs and salt. Add chicken, shaking off excess egg as you go.
5. Toss to coat and set aside. Heat a drizzle of oil in a large fry pan on medium heat. Cook chicken, in batches, for 2-3 minutes each side, until golden and cooked through. Slice chicken thickly. Heat katsu curry sauce in a small pot on medium heat for 3-4 minutes, until hot.
6. Spoon ¾ cup of rice into bowls, top with veggies, crispy chicken and a drizzle of katsu curry sauce.