Heat the oil in a frying pan and sauté chopped onion over low heat until softened for about 7 minutes, then add the minced garlic and grated ginger and continue cooking for about a minute while stirring.

Add the turmeric, curry powder and flour and cook for 1 minute until the mixture is fragrant and looks like a paste. Gradually pour in the chicken stock and stir to combine, then add the coconut milk and soy sauce, simmer until the curry is thickened. Taste and add 1-2 teaspoons of sugar to your preference. Cool the curry slightly, then process in a blender until smooth or leave it as it is.

Slice the chicken breasts in half lengthwise. Add flour mixed with salt and pepper to a bowl, then panko breadcrumbs to another bowl and beaten eggs to a third bowl. Arrange them in front of you.

Dip each chicken cutlet first in flour, then in beaten egg, then coat it with breadcrumbs and place on a clean cutting board. Repeat with all chicken cutlets until you have 8 of them nicely coated in breadcrumbs.

Spray each chicken breast with an oil spray on both sides and place in your air fryer basket in a single layer. Air fry on one side for 8 minutes,then flip over, spray again and air fry for 7 minutes longer. (My air fryer fits 2 chicken breasts at a time.) Keep the remaining raw chicken in the fridge until ready to air fry. Once the chicken is cooked, keep warm in a warm oven until ready to serve. Do not cover with foil or the breading will get soggy.

Warm up the curry sauce and serve with cooked chicken and plain rice.