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First dice the sweet potato, onion, carrot, celery and bell pepper. Finely grate the garlic and ginger.
Get 3 bowls. In one add flour, another egg and breadcrumbs in the last one. Carefully slice the chicken in half, but not all the way through, to butterfly it.
Season the chicken with salt and black pepper, then coat in the flour, then egg, then breadcrumbs. Set aside.
In a pan with a little oil, cook all of the diced veg. After 8-10 minutes, add the garlic, ginger, curry powder, garam masala, salt and black pepper. Cook for 30 seconds. Add the coconut milk and simmer for 5 minutes. Blend the sauce totally smooth and keep warm in a saucepan.
Heat up a little oil in a frying and fry the chicken until golden brown and cooked through. Serve the chicken over rice, pour over the sauce and garnish with chopped fresh coriander then enjoy.