Preheat the oven to 220 degrees celsius.

Start by making the curry sauce. Chop the onion, and put in a large saucepan with 1 tbsp of the vegetable oil. Cook gently for 5 minutes, then add the chopped garlic and all of the spices. Stir well. Add 1 tbsp of the plain flour, stir, then add the coconut milk and tomato puree. Simmer for 10 minutes, stirring often. Season with salt if required.

For the chicken, place the breasts between a piece of clingfilm and bash with a rolling pin to squash a little. Take 3 dishes. Pour the remaining flour into the first, break the eggs into the second and beat them, pour the panko breadcrumbs into the third.

Heat the remaining oil in a frying pan. Coat the chicken breasts first in the flour, then the egg, then the breadcrumbs. Add to the hot oil and fry for 2-3 minutes on each side until golden. Transfer to a baking tray and cook in the oven for 15-20 minutes until cooked through.

To serve, slice the chicken and serve with the curry sauce poured over the top, and a pile of rice on the side. Enjoy it!