Preheat the oven to 210°C fan-forced. Place a wire rack over a lined baking tray.
Slice each chicken breast in half lengthways to create four even fillets.
Coat the chicken in the flour, then the egg, then the panko breadcrumbs. I like to season both the flour and breadcrumbs with salt and pepper.
Place the chicken on the wire rack and spray both sides generously with olive oil spray.
Heat the olive oil in a large pan over medium heat. Add the sliced onion with a pinch of salt and cook for 5 minutes, stirring occasionally, until softened and lightly caramelised.
Bake the chicken for 18–22 minutes, or until golden and cooked through. There’s no need to flip it when using a wire rack.
Add the carrot and potato to the pan and cook for 5 minutes. Stir through the garlic and cook for another minute.
Pour in the bone broth or stock, bring to a simmer and cook with the lid on for 15–20 minutes, or until the vegetables are tender.
Turn the heat to low, add the Japanese curry cubes and stir until completely dissolved. Continue stirring until the sauce thickens and coats the vegetables.
Slice the chicken and serve over the jasmine rice with the curry. Garnish with spring onion and a sprinkle of sesame seeds.
2 servings