Heat oil in a medium saucepan, add the onion and garlic, and cook until softened.
Add the flour, curry powder, and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.
Add the carrots and potatoes.
Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat. While the curry cooks, start the chicken
For The Chicken
Place the panko breadcrumbs into a shallow bowl.
Beat eggs and milk in a second shallow bowl and season with salt and pepper
Dip the chicken into the egg mixture, dredge in the breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and again with the panko breadcrumbs, pressing to adhere.
Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat. The oil should be between 350°F/177°C and 400°F/205°C
Working in 2 batches, cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to the pan (as needed) between batches, until golden brown and cooked through.
Transfer the cutlets to a paper towel-lined plate and season with salt.
Serve the freshly cooked chicken with the curry and rice.
To be sure you have the right for this dish choose one that is similar to the following ingredients: Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger, and Red Pepper (Fenugreek is a key ingredient for this curry).