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.