Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4-1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and saute until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken, making sure skillet has cooled down appropriately before starting second batch. Tent chicken with foil to keep warm.
Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve.