Chicken Katsu Curry Don

One of Japan’s most popular dishes, this classic curry is delicious with crispy Rangitikei Katsu Chicken sliced on top to soak up the goodness.

SERVES: 4

• 2 packs Rangitikei Katsu Chicken & Katsu Sauce
• 2 cups cooked short grain rice
• Sliced spring onion & sesame seeds to garnish

For the curry:

• 1 white onion, sliced
• 2 cloves garlic, crushed
• 1 tablespoon grated ginger
• 4 cups chicken stock
• 1 large potato, cut into chunks
• 1 large carrot, peeled and cut in rounds
• 1 pack Golden Curry or Vermont Curry sauce mix*

Cook the katsu chicken in the oven or air fryer as per packet instructions.

While the chicken is cooking, add a splash of oil to a large frypan over medium heat. Add the onion and sauté for a few minutes until beginning to soften. Add the garlic and ginger and continue cooking until fragrant. Add the chicken stock and bring to a simmer. Carefully add the potato and carrot and cook for 15 minutes until tender.

Stir through the curry sauce mix until completely combined and let simmer 5 – 10 minutes until thickened.

When the chicken is ready, slice it into strips across the grain. Add a portion of rice to each serving bowl and ladle in the curry. Top with sliced katsu chicken and drizzle over the katsu sauce. Garnish with spring onion and sesame seeds and serve immediately.

*Golden Curry and Vermont Curry Mix are available at most supermarkets in the international aisle.