Dice the onion. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.

Grate the carrots using a box grater. Add them to the skillet with the onions and cook for 2–3 minutes, stirring, until slightly softened.

Add the ground chicken to the onion-carrot mixture. Season with salt, pepper, curry powder, and chilli powder (if using). Cook on medium heat, stirring frequently and breaking up any lumps, for 8–10 minutes until the chicken is fully cooked and any pooled liquid has evaporated. Remove from heat and set aside.

Meanwhile, peel the potatoes and slice them into rounds approximately 3–4mm (⅛ inch) thick, keeping them as uniform as possible. Set aside.

In a medium bowl, whisk together the eggs and sour cream until smooth and fully combined.

Lightly grease a medium baking dish (approximately 8x6 inch / 20x15cm). Layer in this order: a single layer of potato slices, half the chicken mixture, half the egg-sour cream mixture. Repeat the layers: remaining potatoes, remaining chicken, remaining egg mixture.

Lay the bacon slices evenly across the top of the assembled dish. Sprinkle the grated cheddar over the bacon.

Bake uncovered at 180°C / 355°F (160°C fan-forced) for 30 minutes. Then increase the oven temperature to 200°C / 390°F (180°C fan-forced) and bake for a further 15 minutes until the cheese is golden and bubbling and the potatoes are tender when pierced with a knife.

Let the moussaka rest for 10 minutes before slicing. Garnish with fresh mint leaves if desired and serve.