Cut the onions into quarters or slice them for quicker disintegration in the sauce.

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

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

Grate the ginger and mince the garlic.

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

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

Add minced garlic and grated ginger, stir well.

Add chicken broth, or a mix of half broth and water with glutamate.

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

Add carrots and potatoes, ensuring the broth barely covers the ingredients.

Simmer covered over medium-low heat for 15 minutes, stirring occasionally.

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

Continue cooking covered until a wooden skewer goes through the carrots and potatoes easily.

Turn off the heat and add the curry roux, dissolved in a ladle of cooking liquid, then mix with the remaining curry.

Let it simmer uncovered over medium-low heat, stirring frequently until the curry thickens, about 5 to 10 minutes. Adjust salt to taste.

Flatten the chicken thighs, seasoning well with salt and pepper. Trim off any excess fat.

Dredge in flour, pressing well and shaking off excess.

Dip in the beaten egg.

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

Fry for 2 minutes on each side at 170 degrees Celsius.

Let rest for 5 minutes, then fry again for 1 minute on each side.

Let rest for 2 minutes before slicing.

On a cutting board, slice the chicken while keeping its shape intact.

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

Place sliced chicken on top, ensuring each piece maintains its shape.

Garnish the bowl with a few green onions for visual appeal.