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1
For the curry, peel (optional) and cut up potatoes into wedges.
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2
Dice the onion.
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3
Peel and chop up the carrots.
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4
Mince the garlic.
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5
In a stewing pot, add oil and garlic in the pot and heat up the garlic and oil at the same time to infuse garlic taste.
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6
When the garlic starts to turn a golden color, add in diced onion and cook until onion is translucent.
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7
When the onion starts to take on a little color, add in potatoes, carrots, and water.
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8
Bring to a boil.
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9
When the soup comes to a boil, turn down the heat and leave it to simmer for about 30 minutes our until the potatoes are knife-tender.
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10
After the potatoes become tender, break up the curry cubes and add to the pot of veggies.
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11
Turn down the heat to low and stir the curry into the soup to thicken.
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12
Stirring occasionally for about 20 minutes.
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13
(I'm using Vermont brand curry sauce, but you can definitely use any other curry sauce recipe you like)
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14
While the curry is thickening, start pounding both chicken breasts flat with either the smooth side of a meat tenderizer, a rolling pin, or the palm of your hands!
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15
(Great stress reliever).
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16
Season the chicken on both sides with salt and pepper.
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17
Separate the flour, egg (cracked and beaten), and panko in three different shallow plates.
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18
Start dredging and chicken.
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19
Toss the chicken in the flour until coated, shake off any excess flour, and soak in the beaten egg until covered.
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20
Pick up the chicken and then toss the chicken in the bread crumbs, pressing the crumbs into the chicken.
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21
Repeat with other chicken breast let the chicken rest while the oil is heating.
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22
Heat the oil in a high-side pan on medium heat.
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23
To tell if the oil is ready, drop a bread crumb into the oil and watch for a light crackle sound.
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24
Drop the chicken in the oil and cook for 3 minutes on each side.
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25
Drain on paper towels and slice into strips.
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26
Serve your curry on a bed of fluffy rice and top with crispy chicken and sliced scallions.
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27
Voila!
