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Use moar oil than frying, but less than deep frying. I probably had about 5mm in the pan.
And as others have said, not too hot.
I think I completely nailed the curry sauce with this one - but it was a frozen batch, and although I have a load of the curry powder still, I didn't note down what ingredients I used for it.
NotThamesWater
eskay
Looks great, any tips for cooking the chicken? Whenever I do it I end up burning the breadcrumbs and filling the kitchen with smoke! I smash the chicken so it is thin but never seem to get the temperature/process right.