Make the breadcrumbs

• Air-fry the bread slices until crunchy.
• Blend the crunchy bread into fine breadcrumbs and set aside.

Cook the chicken filling

• Heat the vegetable oil and fry the chopped onion until soft.
• Add the chicken pieces and cook until browned and cooked through.
• Stir in the tomato paste, pepper, curry powder, thyme, seasoning cubes and salt, then add the diced carrot and bell peppers and cook briefly.

Make the creamy sauce

• Melt the butter in a saucepan.
• Whisk in the cornflour, then pour in the milk and stir until the sauce thickens.
• Season lightly and combine the creamy sauce with the chicken filling.

Assemble the bread pockets

• Flatten the bread slices and spoon the creamy chicken filling onto each one.
• Fold and press the edges to seal the pockets.
• Dip each pocket in the beaten egg, then coat with the breadcrumbs.

Fry the pockets

• Heat oil in a pan and fry the bread pockets until golden and crisp on both sides.
• Drain on paper and garnish with sliced spring onions.