Heat a little oil in a saucepan over medium heat. Add the diced onions, carrots, and minced garlic, cooking until softened. Stir in the curry powder, garam masala, and mango chutney, and cook until fragrant. Pour in the broth, soy sauce, and coconut milk. Bring to a gentle simmer and cook until the vegetables are tender and the sauce thickens slightly. Blend with an immersion blender for a smooth finish if you like. Taste and adjust with salt. Keep the sauce gently simmering while you prepare the rest of the dish.
Rinse the rice three times to remove excess starch. Add to a saucepan and cover with water so it sits about 3 cm above the rice. Bring to the boil, turn off the heat, cover with a lid, and let it steam until tender. Fluff, season, and taste.
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Lightly pound each chicken thigh to an even thickness by placing it in a zip bag and tapping with a rolling pin or wine bottle. Set out three shallow bowls: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each piece in flour, shake off the excess, dip in egg, and coat well in panko, pressing gently so it sticks.
Heat enough oil in a frying pan so it reaches about one-third up the sides of the chicken. When hot, shallow-fry the chicken until golden, crispy, and cooked through. If unsure, give it a little longer so it’s fully done.
Slice the crispy chicken and lay it over steamed rice. Spoon over plenty of curry sauce and finish with fresh coriander, sesame seeds, Asian slaw, and a few pickled onions.
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