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First, to make the curry, heat a dutch oven over medium heat and coat the bottom with oil.
Add the carrots and onions with a pinch of salt and cook for 4-5 minutes until the veggies are slightly softened.
Add the potatoes and give everything a stir for a minute.
Top with the vegetable stock and simmer, covered, for 15 minutes, until the potatoes are tender.
Add about 4 squares of the curry mixture and stir for 3-4 minutes until fully thickened. Control the thickness by adding more water if necessary.
Butterfly the chicken breast and divide it into 2 even pieces.
Season the chicken with salt on both sides.
Bread the chicken by first coating in flour, then in the beaten egg, and lastly in the panko breadcrumbs. make sure the chicken si well covered.
Fry the chicken in 180C oil until golden brown and crispy, for about 6 minutes, flipping occasionally. We're looking for a semi-deep fry where the chicken is fully submerged but in a shallow way.
Remove the chicken and let it rest. Chop it in bite-sized pieces when cool enough to handle.
Scoop the curry on top of some steamed white rice.
Add the sliced chicken on top.
Finish with spring onions and pickles and enjoy while hot.