In a non-stick frying pan, heat the oil over a medium to low heat and add the chopped onion and one of the carrots roughly chopped, along with the star anise and cook, stirring occasionally until soft and sweet – roughly 8-10 minutes, adding in some water if the ingredients start to stick.
After this time, add in the ginger, garlic and curry powder and continue to cook for a few minutes more.
Blitz the vegetables in a food processor with a little water to create a thick sauce. Pop to one side.
Cook the rice according to the packet instructions.
Cut the remaining carrot and cucumber into ribbons and pop into a bowl.
Cook the peas for 1 minute in some boiling water, before draining the water away and adding the peas to the carrot and cucumber.
Add the vinegar and a pinch of salt. Stir and leave to marinade.
Whilst the rice is cooking, place the chicken between some greaseproof paper and flatten with a saucepan or a rolling pin.
Brush a non-stick pan or griddle with a little oil and cook the chicken until cooked through.
To serve, warm through the sauce, divide the rice, salad and chicken between 2 plates and finish with the katsu sauce.