Chop the onion into quarters, or slice it if you prefer it to disintegrate in the sauce.

Peel the carrots and cut them into rolled quarters for better flavor absorption and quicker cooking.

Peel the potatoes, cut them into quarters, and soak them in water for 15 minutes to eliminate excess starch.

Grate the ginger and mince the garlic.

Cut the apple into quarters, remove the core, peel it, and grate the apple.

Heat oil in a large pot over medium heat and add the onions. Sauté the onions until translucent and tender, about 5 minutes.

Add the minced garlic and grated ginger, mixing well.

Add the chicken broth, or a mix of broth and water with MSG.

Add the grated apple, honey, soy sauce, sugar, crushed tomato, and vinegar.

Add the carrots and potatoes, making sure the broth just barely covers the ingredients.

Cover and simmer over medium-low heat for 15 minutes, stirring occasionally. Simmer uncovered if the ingredients are completely submerged.

Skim off any foam and scum from the surface of the broth once it reaches a boil.

Continue cooking covered until a wooden pick can easily penetrate the carrots and potatoes.

Turn off the heat and add the curry roux, dissolved in a ladle of cooking liquid, then incorporate into the rest of the curry.

Let it simmer uncovered over medium-low heat, stirring frequently until the curry thickens, about 5 to 10 minutes. Taste the curry and add salt if needed, depending on the broth and condiments used.

Keep it warm while you cook the chicken.

Pound the pieces flat, seasoning them with salt and pepper. Trim off any excess fat.

Dredge first in flour, pressing well and shaking off excess.

Dip in the beaten egg.

Coat in panko breadcrumbs, pressing well and shaking off excess.

Fry for 2 minutes on each side at 170 degrees Celsius, in neutral oil.

Let rest for 5 minutes.

Refry for 1 minute on each side.

Let rest for 2 minutes before slicing.

On a cutting board, slice the meat into pieces, keeping the shape intact.

Place rice in a bowl, drenching generously with sauce while leaving some rice visible.

Top with a piece of sliced meat, ensuring the meat's shape is kept intact.

Garnish the bowl with a few green onions for a nice presentation.