Heat the oil and butter in a large pot over medium heat. Once the butter melts, add the onion and carrots. Sauté until the carrots begin to soften, about 10 minutes.

Stir in the potatoes and pour in the vegetable stock. Cover and simmer on medium heat for 10–15 minutes, or until the potatoes are fork-tender.

Add the curry cubes and stir until fully dissolved and incorporated.

Slice each chicken breast in half horizontally to create two thinner pieces.

Place the chicken between two sheets of plastic wrap or parchment paper and pound to an even thickness (about ¼ inch) using a mallet or rolling pin.

Season the flour, eggs, and chicken on both sides with salt, pepper, garlic powder, and onion powder.

Coat each piece of chicken in flour, shaking off the excess, then dip into the egg, and finally press into the panko breadcrumbs for an even coating.

Heat about ¼ inch of neutral oil in a skillet over medium heat until shimmering (about 350°F/180°C).

Fry the chicken for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temperature), adjusting the time based on thickness.

Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Slice the chicken into strips and serve alongside the curry and rice.