Japanese-Style Chicken & Coconut Golden Curry

• Meanwhile, half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, then return to the saucepan with the butter. Stir to combine and cover to keep warm.

• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook katsu paste until fragrant, 1 minute. Add the water and gravy granules, stirring until smooth. • Remove from heat, then stir in baby spinach leaves, roasted veggies and the chicken (plus any remaining resting juices).