Heat the vegetable oil in a large saucepan over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

Add the peeled and chopped carrots to the saucepan and continue to cook for about 5 minutes, until they begin to soften.

Stir in the medium curry powder, ground turmeric, and plain flour. Cook for an additional minute, stirring constantly to combine the flavours.

Gradually pour in the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

Add the coconut milk, soy sauce, honey, and sugar to the saucepan. Allow the sauce to simmer for 15-20 minutes, stirring occasionally until it thickens. Season with salt to taste.

For a smooth curry sauce, use a stick blender to blend the mixture or pass it through a sieve. Set the sauce aside while you prepare the chicken katsu.

Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a rolling pin or meat mallet to pound the chicken breasts to an even thickness.

Prepare three separate plates: one with seasoned plain flour, one with beaten eggs, and one with Japanese panko breadcrumbs.

Coat each flattened chicken breast first in the seasoned flour, then dip it into the beaten eggs, and finally coat it thoroughly with the panko breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.

Heat the vegetable oil in a large frying pan over medium heat. Once the oil is hot, add the breaded chicken breasts. Fry for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and drain on paper towels.