• Cut each chicken breast in half lengthwise. Put each chicken slice between two sheets of parchment pepper or plastic wrap and beat with a rolling pin to flatten a little bit.
• In a bowl, mix milk, salt and chicken fillets. Cover and refrigerate for 15-20 minutes.
• Now, tip the eggs, flour and breadcrumbs into three separate bowls. Add the chilli powder to the flour. And add the soy sauce to the eggs.
• Now, take one chicken fillet out of the milk and dredge in the flour mix, then dip it into the egg mix and coat in the breadcrumbs. Repeat with the rest of the chicken.

To make the curry

• Heat the butter in a skillet, add carrot and onion and cook for 3-4 minutes, then add ginger and garlic and cook for 2 minutes more.
• Stir in curry powder, honey, ketchup and soy sauce, cook for 1-2 minutes, then pour in chicken broth, and simmer for 15-20 minutes until the carrot is soft.
• Now, Put the sauce mixture into the blender and beat until smooth; season with salt and pepper.

To cook the chicken

• Heat the oil in a large frying pan, then add the chicken fillets (as you can fit) and fry for 3-4 minutes on each side until golden.
• Put the chicken flite on a serving plate, top with the curry sauce and serve.