For the chicken:

2 boneless skinless chicken breasts

1 teaspoon salt

1 teaspoon black pepper

1 cup all-purpose flour

1 egg, lightly beaten

1 cup panko breadcrumbs

For the curry:

2 ounces Curry Roux

1 yellow onion, thinly wedge cut

1 large russet potato, peeled and diced into 1-inch pieces

1 large carrot, peeled and diced into 1-inch pieces

1 tablespoon olive oil

2 cloves garlic, minced

1/4 cup grated red apple

1 tablespoon honey

1 tablespoon soy sauce

2 cups chicken broth

1/2 cup water

For serving:

2 cups U.S.-grown medium-grain rice, cooked