Start by preparing the chicken. First, season the chicken breasts with salt and pepper. Then, set up a breading station by placing the flour, beaten eggs, and panko bread crumbs in separate bowls.
Dredge each chicken breast in the flour, shaking off any excess. Then dip each breast in the beaten eggs, making sure to coat them thoroughly. Finally, coat each chicken breast in the panko bread crumbs, pressing the crumbs onto the chicken to ensure they stick.
Place the breaded chicken in the air fryer and cook at 400F for 10-12 minutes, or until it reaches an internal temperature of 165F.
While the chicken is cooking, prepare the curry sauce. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until it's translucent. This takes about 5 minutes. Add the chopped carrots and potatoes and cook for another 5 minutes.
Add 2 tablespoons of curry powder to the pot and stir to coat the vegetables. Cook for 1-2 minutes until the curry powder is fragrant. Then, pour in 2 cups of chicken or vegetable broth and 1 cup of coconut milk. Stir to combine and bring the mixture to a simmer.
Let the curry simmer for about 15-20 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
To serve, slice the cooked chicken breasts into strips and arrange them on a plate. Ladle the curry sauce over the chicken and serve with your favorite sides.