Chicken Kare Rice:

Rinse the sushi rice in a sieve under cold water until the water runs clear. Place the rice in a pot and cover it in enough water to soak. Set aside. Peel and finely slice the onion. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 7 min until softened.

Meanwhile, peel and chop the carrot into chunks. Chop the potato into bite-sized pieces. Boil the measured water and dissolve the stock cube in it. Chop the chicken into bite-sized pieces.

Once the onions have softened, add the butter and ginger garlic paste to the pan. Cook for 30 sec until the butter has melted. Add the flour, curry powder and garam masala. Stir until a paste forms. Slowly add the stock, continuously stirring.

Add the carrots, potatoes, tamari, ketchup and brown sugar. Cover the pot with a lid and simmer for 20 min until the vegetables are tender. Stir occasionally. Add the chicken and sugar snap peas and cook for 5 min further, covered, or until the chicken is cooked through.

Meanwhile, drain the rice and rinse one last time. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered for 10 min.

Meanwhile, trim and slice the spring onions. Once the rice is cooked, fold in the sugar, rice vinegar and sesame seeds into the rice. Serve the curry over the sushi rice in shallow bowls. Garnish with the spring onion.