Vegetable & Chicken Prep. Trim the onion at both ends, peel off the outer layer of skin, and cut into large chunks about 1-inch across. Wash and peel the carrots and potatoes. Cut the carrots into disks about 1/4-inch thick. Cut the potatoes into chunks about 1-inch across. Set the vegetables aside.

Arrange the chicken on a large cutting board. If using whole breasts, I halve them horizontally so that they are thinner (the meat should be about 1/4- to 1/2-inch thick). To do this, lay a chicken breast flat on the cutting board. Run a knife horizontally through the breast, parallel to the cutting board surface, to cut it in half. As you're cutting, place your other hand on top of the meat to hold it in place, but take care not to cut your hand! Don't worry if one half is thicker than the other half - this will happen, and is not a big deal - just note which parts are thicker, and cook them for a bit longer once you get there. Once the chicken pieces are laid out, sprinkle salt and pepper on each side.

Dredging and Breading Chicken. Place the flour, eggs, and breadcrumbs in 3 separate large, flat plates. Line the plates up in that order so that you can easily move the chicken from the flour to the eggs to the breadcrumbs. Place another couple more plates at the end of the assembly line for the finished breaded chicken. 

Dip a chicken piece in the flour, dipping it on both sides to make sure it is completely coated. Shake the chicken to get rid of excess flour. Then, dip the chicken in the egg mixture, again making sure it is coated on all sides. Shake slightly to get rid of excess egg. Finally, dip the chicken in the breadcrumbs, flipping it a couple of times and patting gently to make sure it is completely coated. Transfer the chicken to a clean plate. Repeat the steps with the remaining chicken pieces.

Once all the prep is ready, start the curry. Heat 1 tablespoon of canola oil over medium-high heat in a large pot (mine is 5-quarts). Add the garlic and onion, and stir until the garlic is fragrant and onion becomes slightly softened, about 2 minutes. Add the carrots and potatoes, and stir to combine. Add water so that just the tips of the vegetables are uncovered - about 2 1/2 to 3 1/2 cups. For a chunkier curry, add less water. For a soupier curry, add more water. Cover, and then, once the water has come to a boil, turn the heat down to medium-low and simmer, stirring occasionally. Cook until the potatoes are just cooked through, about 10-12 minutes. At this point, add the curry cubes and stir to combine once they have dissolved. Start with 6 cubes, taste, and add more if the sauce is too bland. Cook for another 2-3 minutes more to thicken the curry sauce.

While the curry is simmering, fry the chicken. Heat a large, flat skillet over medium-high heat. Pour in canola oil to a depth of about 1/4 inch. Test the oil with a bit of breadcrumb - it is ready when the breadcrumb sizzles when it hits the oil. Place the chicken gently into the hot oil. I was able to cook the chicken in 2 batches, 3 pieces at a time. Cook until the chicken is golden brown and crispy on the bottom, about 2-3 minutes. Flip the chicken, and cook until golden brown on the other side, another 2-3 minutes. Transfer to a plate lined with paper towels to drain.

Assemble and Serve. Cut the chicken cutlets into strips about an inch wide. Serve with a dollop of rice and a ladle of curry. James likes the curry covering both his rice and chicken, as they do in the restaurants, but I like keeping my chicken separate so that it stays crispier. Add some green veggies, if you like, and enjoy!