See Notes for making ahead. In a medium saucepan, heat the vegetable oil over a low to medium heat and fry the finely chopped onion, garlic, and ginger for around 5 minutes, until soft.
Add the turmeric and curry powder and cook on a low to medium heat for around 1 minute, until fragrant.
Next, add the flour to the pan and cook it off for 1 minute, it's this roux which will make your sauce deliciously thick and silky.
Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your soy sauce and sugar, to taste. Leave to simmer gently while you cook the rice and prepare and cook the chicken.
Cook the rice according to packet instructions.
Meanwhile, prepare and cook the chicken - toss the 4 pieces of chicken in flour, then coat in egg and finally toss in the panko breadcrumbs.
Heat the vegetable oil in a large frying pan or wok on a high heat. Fry the pieces of chicken for around 4 minutes on each side, until crisp, golden and cooked through – I check that the temperature is 74C with my Thermapen. You might need to do this in a couple of batches – I put the oven on low to keep the cooked chicken warm while I cook the second batch. Transfer to a plate with kitchen roll to drain and then slice. Strain the sauce through a fine sieve and discard the onion, garlic and ginger that’s left.
To serve, generously heap the rice onto each plate, add the fried chicken, and liberally pour the curry sauce on top…and enjoy!